Pheasant

October 1st heralds the start of the pheasant season, which continues right up until February 1st, giving you ample opportunity to enjoy this flavoursome meat. Gone are the days when pheasants was kept for special dinner parties, today it can be a relatively cheap and tasty alternative to beef, pork, lamb or chicken. The classic way of cooking pheasant is to roast it in the oven for 30 to 40 minutes at around 180C/350F/Gas Mark 4 – frequently basting with oil as they are low in fat – and serving up with game chips. One bird should serve two people. Today, with the increased availability of ready-to-cook portions, pheasant is also good in casseroles, pies, soups and as sausages.

Cook’s Tip: Pheasant is best eaten young and if choosing a fresh bird the plumage will be your guide – all young birds have soft and long wing feathers that are V-shaped.