Pheasant recipes

A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in

Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce

Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon

Looking for an easy way to use up tasty pheasant leftovers? This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper

Don't be scared of cooking game - you can cook pheasant breasts as you would chicken

This dish is full of woodland flavours from the herbs, mushrooms and stock. The sherry works well with pheasant, while the grapes add a touch of sweetness

We talk you through the technique of preparing poultry to create an impressive, easy-to-carve roast - ours is a boned and stuffed pheasant

Tailor this mash-topped stew to suit whatever game is in season - add more matured meat if you like a strong game flavour

Try this faff-free method of cooking pheasant and produce a sensational roast

For a really special Sunday lunch pheasant is a good choice. The parma ham crisps us beautifully in the oven and gives the pheasant an eye-catching edge

Gordon's pheasant dish makes an affordable but smart meal for two

Gordon Ramsay creates the ultimate game pie – wonderful autumnal vegetables with pheasant and venison, all under a crisp crust.

The ultimate autumnal comfort dish - it's easy to make and feeds an army

A small pheasant makes an ideal roast for two – serve this earthy game bird with porcini sautéed potatoes

If you're cooking to impress, up your game with Tom's perfect poultry dish for a sensational, seasonal supper for two

You'll need a little skill and patience to pull off this elegant multi-bird roast of chicken, pheasant and duck, but there's no other main course quite like it

John Torode shows how to prepare classic coarse set terrine with duck and mixed game of your choice