Tips from the Butcher

"When you cook pheasant, cook until the internal temperature is about 70°c, cover and set aside to allow to finish the process to about 80°c. This makes for a tender and moist pheasant portion."

Brace of Pheasants

Our pheasants have roamed freely in the wild and are supplied to us by local shoots. All of our pheasants are incredibly lean and have a flavoursome game taste. With pheasant being the most wildly used game bird in the world, why not try one.


About our Game

  • British
  • Shot locally
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