
A bright future for game
Find out more about two of this year’s Eat Game Award winners and their roles in promoting wild British game.
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I will share my favourite pheasant recipe, called Beretta pheasant, a nod to the Italian manufacturer of the shotgun I used to shoot the pheasant I used to make this dish for the first time. It’s an Italian twist on a classic roast pheasant.
100g Parma ham
150g ricotta
1 tbsp thyme leaf, plus some sprigs
4 tbsp freshly grated parmesan
2 oven-ready pheasants, washed and dried
150ml extra-dry vermouth or dry white wine
4 garlic cloves
Olive oil
This is a quick-to-make pheasant dish and keeps the mess in the kitchen to a minimum – something I definitely appreciate!
It is a great way to cook a whole bird, ensuring it remains moist, juicy and flavoursome.
I place the pan juices in a gravy boat. This pheasant dish goes well with roasted rosemary and garlic potatoes and spinach.
To continue with the Italian theme, I recommend having a lovely glass (or two) of Barolo with this delicious dish.Â
Find out more about two of this year’s Eat Game Award winners and their roles in promoting wild British game.
Game meat doesn’t have to be served as a dish at a dinner party, it can be brunch, lunch, dinner or even a snack.
Whether you’re cooking a full Christmas dinner, a few nibbles, or catering for a complete New Year’s Eve party, we’ve got you covered with a selection of recipes.