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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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A quick lunch or supper.

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Delicious! A way of preparing pigeon with a choice of ways to 'finish' it - see which you like best. There is no real name for this but as it originated in Berkshire it seems the best name for it - although a more elegant one would better suit the dish!

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There are times when pheasant has been served so often that it seems commonplace. Here is a recipe which creates a new interest for those of you 'drowning' in pheasants.

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Devised by Jose Souto, Westminster Catering College

A simple quick way to enjoy the king of game birds. In this recipe we are going to be using the breast only cooking them lightly on a BBQ or in a grill pan. The gamey flavour of the pheasant marries well with the spicy Cajun seasoning and when we paired this with a cool fruit salsa or yoghurt based dipping sauce the flavours compliment each other. The cooling of the sauces cleanses the pallet comfortably after the harshness of the spice and adds to the summery feel of this dish.


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If cooking for 6 you will need 3 pheasants and treble the ingredients.

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Devised by Killian Callendar, Head Chef, Merrie Harriers - Winner, Game category, Pub Chef Awards 2005


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Richly delicious

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Delicious served with mashed potatoes.

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This recipe can also be used with pheasant or chicken.

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A wonderful casserole which can taste like the best beef.

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