Pleasant Pheasant

16/Dec/2011

The pheasant season draws to a close in February, so why not take the opportunity to pick up a brace from the Market on your next visit? 

Pheasant is a versatile bird which, when young enough, can be roasted in the oven or the pot, though many cooks prefer to braise or casserole.  It’s the perfect match with chestnuts, parsnips, celeriac, savoy cabbage or mashed sweet potato.  Or try it in the pot with cider or wine (try a Pinot Noir or Cote de Rhone).

Alternatively, what about trying a warm Middle Eastern spice palate, finished off with pomegranate both as seeds or molasses made from the fruit?  Another option is to create a Mexican Chile chocolate mole, served with rice and accompanied with mango, mint and yoghurt.

Perfect for winter menus.