This recipe is for a cock pheasant with a few miles under its belt, usually distinguishable by its large size and long spurs; save young, tender hen pheasants for roasting.' Heat the oil in a ...

For the roasted pheasant, preheat the oven to 190C/375F/Gas 5. On a medium heat, in a ovenproof frying pan, heat the rapeseed oil and butter (if using) until foaming. Lay the pheasants in the pan ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 ...

‘I got this recipe from someone I know,' writes HRH The Prince of Wales ... To make the stock, place the whole pheasant in a large saucepan and cover with water. Add all the other ingredients, except ...

Pheasant breasts have little fat, so it’s important to keep them well basted when roasting and rest once cooked to keep them juicy. Try wrapping in a coat of bacon or smearing with lashings of ...