game to cook pheasant

Our shared home cooking exploration continues - this time in my Oxford kitchen, with its limited cookware and preparation spaces. Winter here is game season and butchers in the Covered Market have plentiful supplies of venison, rabbit, pheasant and quail. You can choose to buy these animals fresh with fur and feathers, or prepared for home cooking. We selected a pheasant this weekend and I scanned the internet for suitable recipes. Mike Robinson convinced me with his simple recipe and video instructions. Roast pheasant with lemon and rosemary - an easy Italian style of cooking with olive oil, fresh herbs, garlic and lemon... All as easy as promised and the taste was impressive...a dark and dense flesh amidst a unique arrangement of bones... all made for an interesting exploration. So good, that I am keen to try it again!