Belgian polder hen pheasant is truly wild Belgian game with a delicate yet distinctive game flavour. The hen is generally smaller than the cock pheasant but is prized for its particularly fine and tender meat. One hen pheasant is suitable for a maximum of 2 people, although a big eater can certainly enjoy a whole pheasant as a main course. To preserve freshness as effectively as possible, our pheasants are immediately frozen and are therefore delivered frozen.

Why choose a hen pheasant?

Pheasant is one of the great classics of the game season. The hen is generally smaller than the cock, but its meat is particularly fine and tender.

Wild pheasant has a distinctive yet refined game flavour. It is less powerful than hare but considerably more characterful than ordinary poultry.

The meat pairs beautifully with Belgian endive, celeriac, wild mushrooms, apple, pear, grapes, cranberries, thyme and a good poultry or game jus.

How do you cook a wild pheasant?

Wild pheasant is relatively lean. The key is therefore to keep the meat tender and juicy.

First brown the pheasant thoroughly on all sides in butter, then continue cooking it more gently. It can be roasted in the oven or cooked in a casserole with a little stock, butter and vegetables.

The breast is more tender and cooks faster than the legs. Check the meat regularly during cooking rather than relying solely on a fixed cooking time.

A classic technique is to cover the breast with bacon while roasting. This works particularly well and helps prevent the meat from drying out.

How much pheasant do you need per person?

One hen pheasant is suitable for a maximum of 2 people.

For two people with a normal appetite, one pheasant can be sufficient when served with generous accompaniments.

A big eater, however, can quite comfortably enjoy one whole pheasant as a main course.

Why is the pheasant delivered frozen?

Wild game birds are delicate and highly seasonal products. Our pheasants are therefore immediately frozen to preserve their freshness and quality as effectively as possible.

They are consequently delivered frozen.

Allow the pheasant to thaw slowly and completely in the refrigerator before cooking.

Please note: truly wild game may contain shot pellets

As these pheasants come from the hunt, a shot pellet may occasionally still be present in the meat.

As with wild hare, this is inherent to hunted wild game. Please bear this in mind when carving and eating the pheasant.

Buy Belgian polder hen pheasant online at Gustor

Wild hen pheasant is a wonderful product for anyone wanting to discover authentic game cuisine: fine, tender meat, an elegant game flavour and enough character to create a special autumn or winter dish.

Its relatively small size also makes the hen pheasant ideal for cooking whole.

Frequently Asked Questions About Hen Pheasant

What is the difference between a hen pheasant and a cock pheasant?

The hen is generally smaller than the cock and is particularly prized for its fine, tender meat.

Does wild pheasant have a strong game flavour?

Wild pheasant has a clearly recognisable game flavour, but it is more refined and less powerful than hare, for example. This also makes pheasant very approachable for people who do not enjoy particularly strongly flavoured game.

How many people does one hen pheasant serve?

Allow one pheasant for a maximum of two people. For a big eater, one whole pheasant can be a normal portion.

How do you prevent pheasant from becoming dry?

Brown the pheasant thoroughly first, then continue cooking it gently with sufficient butter and, if desired, a little stock. You can also protect the breast with bacon and avoid cooking the meat longer than necessary.

Gustor's Tip

Wild pheasant is not a standardised product. One bird may be slightly larger or firmer than another.

Use a recipe as a guide, but ultimately let the pheasant itself determine how much cooking it needs.

RECIPE: Roast Pheasant with Caramelised Belgian Endive, Wild Mushrooms, Crispy Potatoes and Game Jus

A classic game dish in which the pheasant is first beautifully browned and then gently roasted. Lightly caramelised Belgian endive, earthy wild mushrooms and crispy potatoes turn it into a complete main course.

Serves 2

Preparation: approx. 1 hour 15 minutes

Ingredients

For the pheasant

1 whole oven-ready hen pheasant (Or 2 if you're very hungry.)
30 g butter
1 tbsp neutral oil
2 sprigs thyme
1 sprig rosemary
1 garlic clove, crushed
100 ml poultry or game stock
black pepper
coarse sea salt

For the caramelised Belgian endive

4 small Belgian endives
20 g butter
1 tsp fine sugar
50 ml poultry stock
salt and pepper

For the wild mushrooms

200 g mixed wild mushrooms
20 g butter
1 small shallot, finely chopped
1 tbsp finely chopped flat-leaf parsley
salt and pepper

For the crispy potatoes

400 g small waxy potatoes
2 tbsp olive oil
20 g butter
1 sprig rosemary
1 garlic clove
coarse sea salt

For the jus

the roasting juices from the pheasant
1 small shallot, finely chopped
100 ml dry white wine
150 ml poultry or game stock
50 ml double cream
1 tsp redcurrant jelly
15 g ice-cold butter
salt and pepper

1. Prepare the potatoes

Preheat the oven to 180°C.

Wash the potatoes and cook them in salted water for about 10 minutes. They should still be firm.

Drain well and allow them to steam dry. Cut the potatoes in half and toss with the olive oil, rosemary, crushed garlic and a little coarse sea salt.

Arrange them cut-side down in a roasting dish. Dot with the butter and roast for approximately 35–40 minutes, until beautifully golden and crispy.

2. Brown the pheasant

Remove the fully thawed pheasant from the refrigerator about 30 minutes before cooking and pat it thoroughly dry.

Season inside and out with black pepper and a little salt.

Heat the oil and butter in a roasting pan or ovenproof casserole. Brown the pheasant thoroughly on all sides, paying particular attention to the breast and legs.

Add the thyme, rosemary and garlic, then spoon the foaming butter over the pheasant several times.

3. Continue cooking gently

Place the pheasant in a roasting dish or leave it in an ovenproof casserole. Add approximately 100 ml poultry or game stock.

Place in the oven at 160°C.

Allow it to cook gently, basting the pheasant several times with the roasting juices.

As wild pheasants can vary considerably in size and texture, it is better not to rely on one absolute cooking time. Start checking the pheasant after approximately 25 minutes.

The breast should remain juicy, while the legs need a little more cooking. Ideally, use a meat thermometer and aim for approximately 65–67°C in the thickest part of the breast when you remove the pheasant from the oven. The temperature will continue to rise slightly while the bird rests.

Remove from the oven and leave to rest for approximately 10 minutes.

4. Caramelise the Belgian endive

Cut the Belgian endives in half lengthways.

Melt the butter in a large frying pan and place the endives cut-side down.

Allow them to colour gently and sprinkle with a small amount of sugar.

Turn them over, add approximately 50 ml poultry stock and continue cooking gently until tender while still holding their shape.

Season with salt and pepper.

5. Cook the wild mushrooms

Clean the mushrooms and cut larger ones into pieces if necessary.

Heat a frying pan until very hot and add the butter. Fry the mushrooms over a high heat so that they brown rather than releasing their liquid and stewing.

Add the finely chopped shallot towards the end of cooking.

Season with salt and pepper and finish with the flat-leaf parsley.

6. Make the jus

Remove the pheasant from the roasting pan and use the remaining roasting juices as the base for the sauce.

Gently cook the finely chopped shallot for a moment. Deglaze with the white wine and reduce by approximately half.

Add 150 ml poultry or game stock and reduce again until the jus has developed sufficient flavour and concentration.

Add the double cream and 1 teaspoon of redcurrant jelly, then simmer very gently for a few more minutes.

Taste and season with black pepper and a little salt if necessary.

Remove the pan from the heat and whisk in the ice-cold butter. Do not allow the sauce to boil vigorously after adding the butter.

7. Carve and serve

First remove the pheasant legs. Then carefully cut the breast fillets away from the breastbone.

Arrange the meat on warm plates.

Serve with the caramelised Belgian endive, wild mushrooms and crispy potatoes.

Spoon a little jus alongside and over the meat, serving the remaining sauce separately at the table.

Gustor's Tip

A wild pheasant is not a standardised product. One bird may be smaller, younger or more tender than another. Treat the cooking time as a guideline and pay attention to the meat itself.

The breast is the finest and most tender part and should not be allowed to dry out. If the legs are still slightly firm once the breast is ready, remove the breast meat from the carcass and allow only the legs to continue cooking in the jus for a little longer.

This way, every part of the pheasant gets exactly the cooking it needs.

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extra info

allergens

No allergens, no preservatifs,

ingredients

STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 4 days after delivery. In the freezer, the meat can be stored for up to six months.

Belgian Polder Hen Pheasant – Truly Wild Game, Tender and Refined