Hi all,
I've been given a brace of pheasant by my father in law via his retired keeper friend. I've eaten it a few times, but never cooked it. It's a bit of a novelty and a treat for us (no way I'm paying supermarket prices for it!) so I want it right first time. What's best for a traditional Sunday roast type result?
Hints, tips, dos, don'ts?
I've been given a brace of pheasant by my father in law via his retired keeper friend. I've eaten it a few times, but never cooked it. It's a bit of a novelty and a treat for us (no way I'm paying supermarket prices for it!) so I want it right first time. What's best for a traditional Sunday roast type result?
Hints, tips, dos, don'ts?