Whole roasted pheasant, savoy cabbage, bacon and chestnuts with fondant potato, redcurrant sauce and bread sauce
Now is the time to treat yourself to some great British game. Pheasant is right in season now and will be around until the middle of February. Unlike most game birds, pheasants are plump enough to make two portions out of one bird. It has a milder flavour than other game birds and has a closer flavour profile to a chicken or quail. Hens tend to be smaller and have a higher fat content than the cocks. As with most game birds some thoughtful cooking is important so they don’t dry out. In this recipe we add some bacon to help keep the bird moist.