Out Of Season
Brace Of Dales Pheasant
Shelf Life: 3 Days
Can Be Frozen Great Britain
Introduced by landowners for country shooting, Pheasant is a relatively new addition to what can be considered the English menu, boasting robust flavour. The complex taste owes to its natural wild diet of berries, acorns, and buds. To bring out the robust and indulgent taste, roast whole wrapped in our Nidderdale bacon for an Autumnal treat.
These birds are sourced primarily from the Yorkshire valleys of Wharfedale, Nidderdale, and Wensleydale. Game was once a key part of the butcher’s business with Pheasant in abundance from country shoots. These birds are carefully de feathered and the innards removed before being dispatched fresh. Be sure to have a quick look for shot before cooking, in the unlikely chance it was missed.
Leaner than chicken, but with much fuller flavour, take care to keep the pheasant breast moist by wrapping in fatty bacon, or else lard well with butter if roasting whole. The whole brace can also be casseroled in cider with apples and then thickened up with creme fraiche for a deeply flavoursome Autumnal slow cook. All our game birds are wild, and may contain pellets.
|Our recipe tips for cooking your Pheasant|