Wild Pheasant, 700-900g

Wild Pheasant 700g is a whole wild pheasant weighing 700 to 900g — one of the most widely available and versatile British game birds. Wild pheasant has a rich, distinctly gamey flavour that is considerably more complex than farmed pheasant. Furthermore, the meat is lean and benefits from a little extra fat during cooking. As a result, barding with bacon or basting with butter regularly produces the finest result. In particular, the hen bird tends to be smaller but more tender than the cock.

About British Wild Game Birds

Wild game birds are among the most sustainably sourced and naturally reared proteins available. They live free in their natural habitat. As a result, they feed on wild grains, berries, insects and seeds throughout their lives. This diet gives their meat a depth of flavour that no farmed bird can replicate. In particular, the meat is leaner and more muscular than domestic poultry. Furthermore, it is darker in colour — reflecting a life of genuine exercise and wild feeding. However, this leanness means wild game requires careful cooking. It is less forgiving than chicken and rewards those who pay attention to temperature and timing. Additionally, wild game is highly seasonal in the UK. The shooting seasons are strictly regulated to ensure sustainable populations year after year.

The game birds available from The Artisan Food Company are sourced from well-managed British shoots and trusted European suppliers. In particular, every bird is properly hung and prepared before despatch. As a result, the flavour is fully developed and the texture is exactly as it should be. Furthermore, game birds should always be brought to room temperature before cooking. Cold birds go into the oven unevenly and the result is always disappointing. Moreover, a brief rest after cooking is essential — it allows the juices to redistribute and makes carving considerably easier. Additionally, the carcasses of game birds make the most extraordinary stock and should never be thrown away after the meal.

How to Cook & Serve

To get the very best from Wild Pheasant 700g:

• Wrap the breast in streaky bacon and roast at 200°C for 45 to 55 minutes depending on size.
• Baste with butter every 10 minutes and rest for 10 minutes before carving.
• However, pheasant is very well suited to braising — cook in cider, cream or red wine with root vegetables.
• Furthermore, pheasant and leek pie with a good shortcrust or puff pastry is one of the great autumn dishes.

Perfect Pairings

Wild Pheasant 700g pairs beautifully with:

• Bread sauce, roasted parsnips and a rich game gravy — the classic roast pheasant setting
• A red Burgundy, aged Rioja or a Pinot Noir from New Zealand or Oregon
• Braised red cabbage, buttered kale or roasted celeriac alongside
• Sloe gin, juniper and a splash of cream in any braising sauce — outstanding with pheasant

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Wild game birds also freeze well — freeze on the day of delivery for best results. Furthermore, defrost slowly in the fridge overnight before cooking. The carcass makes outstanding stock — simmer with aromatics for 2 to 3 hours after the meal. Delivered fresh and oven-ready.

However you cook it, Wild Pheasant 700g brings a depth of flavour and a connection to the natural world that no farmed bird can replicate. Moreover, taking the time to cook game well is one of the great pleasures of the kitchen.