Pheasant breasts have little fat, so it’s important to keep them well basted when roasting and rest once cooked to keep them juicy. Try wrapping in a coat of bacon or smearing with lashings of ...

This is a brilliant way to use pheasant breasts. They only need to be cooked very quickly before they are baked in the pie. Serve with freshly cooked green vegetables, such as shredded spring greens.

‘I got this recipe from someone I know,' writes HRH The Prince of Wales ... To make the stock, place the whole pheasant in a large saucepan and cover with water. Add all the other ingredients, except ...

Each part has its own set of steps, but in its simplest terms, the recipe comes together ... is a bird similar to a pheasant ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 ...

Take your pheasant and place it on a chopping board with the breasts ... most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to ...