Pheasant Whole

Raise your game when roasting pheasant. Makes an impressive centrepiece for Sunday lunch with all the trimmings.

Pheasant are usually sold in a brace – a hen and cock – young birds need only quick roasting and benefit from covering with a layer of streaky bacon or regular basting during cooking. Older birds are great for braises or casseroles or even in a curry.

Wine notes :

Pheasant
Another classic French game dish is Faisan à la Normande (or Normandy-style pheasant), a recipe prepared with apples and cream. Whites work wonders here, especially a dry Pinot Gris, as this aromatic variety will complement the sweetness of the apples in the mix. Roast pheasant partners very well with light, fruity varieties such as Pinot Noir, especially those from North America or New Zealand.

courtesy of:

Berry Bros. & Rudd, Britain’s oldest wine and spirit merchants.