November is the start of pheasant season and, to mark the occasion, Monday 14th – Sunday 20th November is dubbed National Pheasant Week.
Offering the perfect opportunity for Britain’s best restaurateurs, chefs, home cooks and farmers to come together, London gastropub The Jugged Hare – part of ETM Group – is set to champion one of Britain’s most underrated game birds by encouraging interested parties to exchange their best pheasant cooking tips, menus, recipes and events.
Restaurants from across the country can use the dedicated Pheasant Week website to promote any pheasant-related dishes, special promotions or one-off events. Chefs and home cooks can send in recipes, cooking tips and pheasant dish photography, whilst landowners, game keepers or shooting schools wanting to get involved are encouraged to host clay pigeon/pheasant shooting activities throughout the week and post details to the website.
Fast becoming an authority on game, The Jugged Hare in the City of London is dedicated to enthusing and educating diners about game with innovative menu specials, seasonal activities and game recipes. For its part, The Jugged Hare is introducing two delicious limited edition dishes, including:
Finger Lickin’ Pheasant Bucket
Eight moreish pieces of pheasant fried in the Jugged Hare’s secret recipe coating served with handcut chips and coleslaw
Yorkshire Hen Pheasant
Roast breast of Yorkshire hen pheasant, with crispy leg and served with crushed swede and Shadow Wolf Smoked Stout spelt
For more information on National Pheasant Week click here
For more information on The Jugged Hare click here
For more information on ETM Group click here
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