Wednesday, 4 February 2015


It was the last day of the shooting season on Monday, it is usually the 1st February, but when this lands on a Sunday the season is extended a day to the Monday. Funny traditions and all that.

On Saturday a farmer, and boating friend of ours brought us some pheasants as they were quite literally becoming over run with them. The joys of living in the countryside.

So last night we enjoyed some lovely quick roasted pheasant in lemon oil served simply with citrus stuffing and a fragrant rocket salad. The phesants really don't take long to cook, 30 minutes in a preheated oven at 220 degrees keeps the meat moist but the skin crispy.

I served one bird each as they are a funny size pheasants. Not quite enough for two, unless you are serving it with all the trimmings, but too much for one if served with all the trimmings. So I opted to serve them simply and one each, which worked out really very well.


  1. The pheasant doesn't excite me really (I'm a bit of a conservative pleb about food) but I am enamoured of your fragrant rocket salad. What did you add to the rocket? I have it growing in the garden and use it lots but am interested to find out new dressings. My current fave is honey, grated root ginger and lemon or lime juice. Cheers, Marilyn (nb Waka Huia)

  2. Garlic oil with some shredded lemon grass then toss the rocket through it. Nice and fragrant but not over bearing.

    Pheasant is really very nice. These were not hung for ages so the meat wasn't really very gamey at all. More like a small, moist, strong flavoured chicken.