AUTUMN
/
EARLY WINTER
2015
Roast
Pheasant
with
white bean
& acorn squash cassoulet
Tender, sublime and highly
flavoured, pheasant has
something of the flavour
of both poultry and venison.
It is the so-called ‘wild’
flavour that makes pheasant
special. Almost any chicken
recipe can be adapted to
pheasant but bewarned,
pheasant has far less fat than
chicken andmust be oiled all
over, to avoid becoming dried
out when in the oven.
RECIPE | SEANKELLY&DEREKSTAPLES PHOTOS|CLAYDOLAN
