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Pheasant (Phasianus Colchicus)

A game bird, probably originating in Egypt, and reared in Britain since Roman times. They are best hung for about a week before being plucked and drawn. Male birds are larger, but females (which are pale brown, and lack the red and green neck colouring) more highly-regarded by gastronomes.

Roasting is the most popular method of cooking, but birds may also be braised and older ones benefit further from an overnight marination in wine.For recipes see our Recipe Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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