Pheasant

Pheasants, like most game birds, are becoming more and more popular in the UK. Most are now farmed in organic game farms, rather than hunted in the wild.

Pheasant has a low fat content and can dry out quickly. You need to ensure that you keep your bird moist as you cook it, either by basting it with an oil or lard-based basting sauce, or by adding fat to the bird before cooking it (commonly known as larding). You can also cover the bird with fatty bacon or pancetta to increase its moisture. 

Regardless of how you cook pheasant it has a wonderful flavor of its own so don't overdo it.

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