Pheasant for dinner?

You may have seen in recent press how good game can be as part of a healthy and low-fat diet. While we don’t profess to be dieticians, we do have access to game (specifically pheasant) from now until the end of January.

In an effort to encourage more of you to try pheasant (we think it’s delicious, but it’s not always easy to get hold of) and save on a few food miles, we would like to take this opportunity to invite you to come and pick-up free* (yes, free*!) pheasants every Thursday between 3pm & 6pm.

Each week we will also be holding a quick demonstration on how to prepare game at 5.30pm – and will provide recipes for you to take home to try.

Birds in the feather                         free
Prepared pheasant breasts*       £4 for four

* Please pre-order by 12 noon on Wednesdays to guarantee availability – 01579 350044

NB – Birds in the feather will need to be plucked and drawn. Birds must not be re-sold. All birds may contain shot.
Charities are welcome to get in touch to organise a larger collection.


Here’s one of our favourite Pheasant recipes for you to try:

Spiced Pheasant Goujons

80g (1/3 cup) plain flour

1 tsp garam masala

Salt and pepper

2 eggs

60 ml (1/4 cup) milk

3 cups breadcrumbs – use panko if available (180g)

1 tsp nigella seeds

½ – 1 tsp dried chilli flakes

10-15 curry leaves, chopped

4 pheasant breasts, sliced into 1cm thick strips

Olive or vegetable oil for frying

Plain yogurt and your favourite chutney to serve

  • Place the flour, garam masala and a good grind of salt and pepper in a shallow bowl.
  • Mix the eggs and milk in a separate shallow bowl.
  • Combine breadcrumbs, nigella seeds, chilli flakes and curry leaves in a third bowl.
  • Dust the pheasant strips in the seasoned flour, then into the egg and finally into the breadcrumb mixture. Ensure that the pheasant strips are well coated in breadcrumb mixture.
  • Heat about 3 cm of oil in a wide shallow saucepan, or wok and fry the pheasant strips in small batches until golden and cooked through. Keep warm in a low oven while you cook remaining batches.
  • Mix the yogurt with some chutney in a small bowl. Serve the goujons with the yogurt.

Talking of dinner… find out more about ‘Dinner in the Castle’ – Pentillie offers a 3 course dinner in the Castle every Thursday evening and other selected dates.

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