Pheasant

The adult male pheasant is 50-90 cm (20-35 in) in length with a long tail, often accounting for half the total length. The males have a handsome bright brown plumage with green, purple, red and white markings, whilst the hen is much less showy, with a dull mottled brown plumage. However, the hen is often the plumper, juicier bird.

Pheasant should be hung before cooking to improve its succulence and flavour; without hanging, it can taste rather like dry chicken. When roasting, it is important to bard the bird with fat bacon, and to baste it frequently during cooking to keep it moist and to make the skin crisp. It is then traditionally served with braised celeriac, watercress, clear gravy, fried breadcrumbs and clove-scented bread sauce.

Alternatively, pheasants may be boiled and served on a bed of celery.