"A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes."

In this Scottish recipe, pheasant breasts are stuffed with apples and breadcrumbs ... This recipe is a great way to introduce yourself, your ...

Since pheasant is much leaner than traditional white meats, I advise cooking it at low heat: overcooking will make it tough and dry, which you naturally want to avoid. For presentation, I place the pheasant breasts on a bed of spaghetti squash and wild rice with mild garlic that I arrange in circles

Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm. Meanwhile, place the

To prepare the pumpkins: Season the flesh of the pumpkin with salt and pepper and rub with olive oil. Place pumpkin halves upside down on a sheet pan and place 8 of the thyme sprigs under them. Add 1/4 inch water to the pan and roast at 350 F. for 45 to 60 minutes, or until pumpkins are tender.