The Recipe
Try this pheasant braised in cider for an autumnal feast this evening, in a warming dish that celebrates the best of delicious, wild and seasonal game. As part of Cowdray Game Week (8th – 14th November), enjoy a wide variety of wild game including pheasant, partridge, woodcock, rabbit and Cowdray venison with 20% of all cuts and four dressed birds for £10 from the Butchery during the the week.