
A day to remember for young shots in Ashbourne
Murray Woodward remarks on a memorable young shots driven day in Ashbourne, Derbyshire.
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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
Murray Woodward remarks on a memorable young shots driven day in Ashbourne, Derbyshire.
Among the worthy winners at this year’s Eat Game Awards was Joe Mann from Queen’s College in Taunton, who was awarded Champion of Champions on the night.
BASC member Mike Medcalf shares his experience attending a new cross-sea cooking competition and reflects on what it was like to serve as a judge for the evening.