Dales Pheasant Breast
Shelf Life: 3 Days
Introduced by landowners for country shooting, Pheasant is nevertheless a fantastic addition to the English menu, boasting rich, gamey flavour. The complex taste of this lean breast meat is thanks to its natural wild diet of berries, acorns, and buds. To bring out the robust and indulgent taste, pan fry or braise for delicious Autumnal dishes.
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 breasts moist by larding well before frying. The breasts are also superb for using in game pies, or 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 breast|