make it special.
SIMPLE! HALVE THE RECIPE TO SERVE 2
PHOTOGRAPH: MAJA SMEND. FOOD STYLING: REBECCA WOOLLARD. STYLING: OLIVIA WARDLE
“Game season is in its prime, and pheasant is an excellent choice if you’re cooking for a small number – one bird serves two beautifully. Although the flesh can be dry if you overcook it, this recipe uses brining to avoid this. It has the two-fold effect of seasoning the meat and retaining its moisture. Do still take care not to overcook it, but roasted and served with a sweet, aromatic and savoury gravy, as it is here, the pheasant is a true celebration of woodland bounty.”