Pot-roast pheasant with butternut squash, Savoy cabbage and onion

The BSG is a game lover. However, after a bad experience with a sinewy, over-exercised rabbit we picked up in Lincoln a few years back, I haven’t been able to separate that gamey taste from a tough-as-old-boots food memory, so I’ve shied away from it somewhat.  So the prospect of three pheasants in our fridge, ready for the eating, filled me with dread. They say you must face your fears, so I thought I’d tackle mine head on…

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