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Wild Game
Whole Wild Pheasant
Pheasant season runs from 1st October to 1st February
Pheasants are not a native bird but Asian yet are as synonymous as you can get with the British countryside. The sight of a cock hen is one of the special sights when out on a winter country walk.
With their slightly yellow fat and mellow yet powerfully flavoured flesh the Pheasant has one of the most special flavoured of meats. It really tastes just like a very good chicken. Pheasants powerful flavour takes especially well to rich and herbal flavours like thyme. Like all game birds its best to pan fry first and avoid over cooking to keep it moist.
Each wild pheasant serves 2/3
Build your box
Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge, about 12 hours for most game.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Game birds and diced or minced game must be cooked until steaming hot all the way through, with no pink meat left.
Wild game can occasionally contain shot, so take care when eating.
Wild game can occasionally contain shot, so take care when eating.