Pheasant with onion and pumpkin stew
When cooked perfectly, pheasant is delicious and makes for an excellent stock. Serve with pickled quince, and save the leftovers in a jar for the perfect store-cupboard condiment
Andrew Montgomery
Pheasant has something of a bad reputation because it can be so dry when overdone. But the meat is delicious when it is cooked well – in this recipe I suggest cooking the legs separately – and pheasant stock is simply the best there is. The pickled quinces make more than you will need for just this dish, but it will keep for several months in a sterilised jar. You can use it for the venison recipe as well.
