North Yorkshire Pheasant

Our butchers tips

Wild pheasants sourced from North Yorkshire estates are a true local delicacy. These birds are a testament to the region’s rich heritage.

Taste of Yorkshire: The meat of these local wild pheasants boasts a flavour that is both distinctive and delightful. It carries a subtle gaminess that reflects the unique character of North Yorkshire’s countryside.

Cooking Wisdom: When it comes to preparing these Yorkshire pheasants, cooking methods like roasting, braising, or stewing allow their natural flavour to shine. To maintain their tenderness, consider wrapping them in bacon or using a generous barding of fat before cooking. Seasoning with herbs such as thyme, rosemary, and juniper berries can enhance their character.

Nutritional Value: These local pheasants are a nutritional powerhouse. They are low in fat and high in protein, making them an ideal choice for those seeking a lean and nourishing source of protein. Moreover, they’re rich in essential B vitamins, iron, and zinc, contributing to a wholesome diet.

Dietary Diversity: Incorporating these local wild pheasants into various diets is a splendid idea. Their low-carb, high-protein profile aligns well with paleo and keto diets. Furthermore, their lean nature caters to calorie-conscious individuals, making them a versatile ingredient for a range of dietary preferences.

A Yorkshire Tradition: Local wild pheasants are an integral part of Yorkshire’s culinary tradition. They have graced the tables of generations, finding their way into iconic British dishes like Yorkshire Pheasant Pie and Roast Pheasant with Game Chips.

These North Yorkshire-sourced wild pheasants are a true testament to the region’s natural bounty and culinary excellence. Their unique taste and local origin make them a must-try for those who appreciate the finest traditional foods from this picturesque corner of the UK.

Cooking Pheasant

There are several delightful ways to prepare and cook North Yorkshire-sourced wild pheasant, each highlighting its unique flavour and texture. Here are some classic cooking methods:

Roasting: Roasting a pheasant is a classic choice. It involves placing the bird in an oven, often stuffed with herbs and aromatics, and allowing it to cook until the skin turns golden and the meat is tender. Basting with butter or oil helps keep it moist.

Braising: Braising involves searing the pheasant in a pan to develop a rich flavour, then simmering it in liquid, such as wine or broth, in a covered pot. This slow cooking method ensures tender, succulent meat.

Stewing: Stewing pheasant involves simmering it in a broth with vegetables, herbs, and sometimes bacon. The slow, gentle cooking infuses the meat with the rich flavours of the stew.

Smoking: If you have access to a smoker, smoking pheasant can impart a delightful smoky flavor to the meat. Smoking at a low temperature for an extended period creates a mouth-watering result.

Pot Roasting: Pot roasting involves searing the pheasant and then cooking it in a covered pot with vegetables and a liquid. This method locks in moisture and produces a tender, dish.

Sous Vide: For precision cooking, consider using sous vide. Vacuum-seal the pheasant with herbs and spices, then cook it in a water bath at a precise temperature until it reaches the desired level of doneness. Finish with a quick sear for texture.

Pheasant Pie: Create a sumptuous pheasant pie by combining cooked pheasant meat with a rich sauce, vegetables, and perhaps some bacon. Top it with pastry and bake until golden and bubbling.

Pheasant Curry: Explore international flavours by making a pheasant curry. The spices and aromatics in curry sauce complement the gamey taste of pheasant beautifully.

TRY OUR RECIPE FOR ROAST PHEASANT

Here are some chef inspired ways to deal with a pheasant, we hope they will inspire!

Pheasant Roulade: Create an elegant roulade by deboning the pheasant and stuffing it with a delectable mixture of herbs, mushrooms, and breadcrumbs. Roll it tightly, tie with kitchen twine, and roast until golden and aromatic.

Pheasant Saltimbocca: Try wrapping it in prosciutto or Parma ham and sage leaves. Pan-sear until the ham crisps and the pheasant is cooked to perfection, then deglaze the pan with white wine for a sauce.

Pheasant en Papillote: This French-inspired method involves sealing the pheasant in parchment paper with herbs, butter, and wine. The steam inside cooks the pheasant to tender perfection, locking in all the flavours.

Nutritional Information

This table provides a snapshot of the nutritional content of North Yorkshire’s wild pheasant per 100 grams. Please note that these values can vary slightly depending on the specific preparation method and other factors.