Wild Pheasant
Shot on the local estates around the Welton area and hand plucked, for a true taste of the countryside.
Pheasant is a game bird with lean, flavourful meat that’s often compared to chicken but with a slightly more robust, earthy taste. The meat is tender and typically cooked with moisture or fat to keep it juicy. The legs, being more muscular, have a richer flavour and are great for slow cooking or braising.
When cooking pheasant, it’s common to roast, braise, or even grill it. The skin is thin, so it's often recommended to cook it with the skin on to help retain moisture and add flavour. If you're roasting, consider basting the bird or using a marinade with herbs, butter, or even bacon to help keep it moist.
For braising, you can cook the pheasant in a flavorful liquid, like stock or wine, to enhance its tenderness and infuse it with flavours. Pheasant pairs well with earthy ingredients like mushrooms, root vegetables, and savoury herbs such as thyme and rosemary.
