Game

At the Farm Shop we don’t treat cooking as a precise science, nor are we trying to give a comprehensive list of recipes. These are some of our favourite dishes and we hope you’ll give some of them a try. They’ve worked for us on countless occasions but that doesn’t mean, with a bit of imagination and a few tweaks, they can’t be improved. Good luck.
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All CategoriesMain IngredientBeefChicken and poultry  GameLambMuttonPorkSausageSeafoodVegetableMealDinnerLunchSeasonAutumnSpringSummerWinterSweetDessert
Braised pheasant with cabbage and Montbeliard sausageBy Ben WatsonIt might be easily affordable but pheasant is one of the hardest meats to cook. Even plump, young birds  will have put in a lot of leg work and, unlike chickens and turkeys, they do actually fly so even the breast can be dry when roasted. Generally, it's either very slow or fast (breasts only) but get it right and roast pheasant can be pretty good. As usual, hens make better eating than cocks and the best birds to pick have a good covering of yellow fat. With legs taking longer to cook than breast, they either need to be cooked separately, or, somehow, subjected to different methods. Poaching the legs in liquid whilst the breast gently steams is the way to go but first you need to prep the bird. Drumsticks are always going to be so stringy with tendons that it's best to cut them off, with the hocks, before you start. Then you can cut down the between the breast and thigh, pushing the thigh down so it's horizontal and easily covered with liquid, as in the recipe below.