2. Pheasant
2. Pheasant (Image 2 of 8)
Perhaps the most regal of all the game birds, pheasants are a bit like glamour models: beautifully dolled up but not very bright. They can be shot from October to the beginning of February or, if you're Danny Champion of the World, drugged with raisins and shipped off in a taxi.
Once secured (the traditional route) they taste best cooked slowly to keep their meat nice and tender. Try them for yourself in this tasty roast pheasant recipe with bacon and cavelo nero.
Food the way nature intended, straight from Hugh Fearnley-Whittingstall at River Cottage..jpg)
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