 Probably the most popular of England game birds. At their best in November to January.
Hang for one to four weeks according to weather and taste. A young cock pheasant has rounded spurs with no points in its first year; short but pointed when two years old; after that sharp and long. A young hen has soft feet whilst an older bird has hard rough feet.
A pheasant will serve 2, 3 or 4 persons depending on its size. Young birds are excellent roasted but it is advisable to casserole an old bird.
We recommend removing shot-damaged or bullet-damaged game meat before cooking to make the dish look more appetising and to avoid any lead contamination.
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