The pheasant is the most plentiful of Britain's game species and the best known. Oven-ready pheasants can be bought from game dealers, butchers or supermarkets and are available fresh from October to February, or frozen when out of season.
Almost any chicken recipe can be adapted to pheasant. Young pheasants are delicious roasted; older pheasants are best pot-roasted or used in casseroles.
One pheasant will serve two to four people depending on its size and can be served slightly pink.