Braise it!

Three ways to slow cook pheasant

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We’re half way through the pheasant season now and this year there’s a good supply of fresh, local birds. They are both delicious and easy to cook, especially when you braise them. And when it’s grey and gloomy what could be more cheering than their soft, flavoursome meat in a rich and unctuous sauce.

Pheasant is excellent value for money (£3.99 a bird or three for £10 at Jenkins & Son) and pairs well with other seasonal ingredients like mushrooms, celeriac, apple, chestnuts and cobnuts, so here are three recipe ideas to inspire you to put pheasant on your menu this week.


Braised Pheasant with Sloe Gin and Chestnuts

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The first of our trio is a fantastic winter warmer from Louise Robinson for Great British Chefs. Louise cooks the pheasant with shallots, bacon, chestnuts, thyme and a bay leaf along with white wine and sloe gin. What’s not to like?!


Slow cooked pheasant with Chanterelle mushrooms

Chanterelle mushrooms

If you didn’t know you could could pheasant in the slow cooker then try this recipe from All Recipes. Brown the whole pheasant in butter then pop it into the slow cooker with onions, rosemary, wine and the beautiful Chanterelles. These bright orange and frilly mushrooms grow wild in woods and forests but are also available in big supermarkets. It will take 6 to 7 hours in the slow cooker so put it on in the morning and leave it to cook while you’re at work or enjoying a lazy day over the weekend.


Braised pheasant with apples and cider

apples in season in autumn

The third in our autumnal recipe trio is this apple fest from Country Living. You joint the bird and flambe the pieces in Calvados, the wonderful apple brandy from Normandy, then braise with onions, Bramley apples and cider for 40 minutes to an hour. You finish the dish with a big dollop of creme fraiche and wedges of Cox's Orange Pippins for sweetness (or any nice sweet apples available) browned in butter.


So those are our three suggestions for braised pheasant #thatsdinnersorted. Let us know what you think if you try them and why not show us too by posting a picture of these or your favourite pheasant recipes on our Facebook page