Pheasant

Most pheasant in the UK is bred specifically for food and as such tends to be raised in a similar manner to free-range chicken until the game season begins. As such, those that make it further into the season have generally had a better chance to exercise and grow and as such tends to be tastier.

Pheasant needs to be hung to develop its flavour - some prefer it gamey, whereas some don't like it too strong, so ask your butcher how long it has been hung for and how strongly flavoured it will be if you are not sure.

Pheasant makes a fine roast dinner and a fantastic casserole, so talk to your butcher or local farm shop for a seasonal treat.

Tips

Although pheasant season starts on the 1st of October, any shot in the first month or so will be of poorer quality - towards the end of November the quality begins to go up as suply increases and prices should fall a bit
Pheasants are quite lean and can benefit from being wrapped in parma ham when cooking to keep it moist
Don't be surprised if there is lead shot in your pheasant! It's perfectly normal, just keep an eye open for it!
Try pot roasting to keep the meat tender and full of flavour - celery, shaloots and apple all go well with pheasant