OUR food and nutrition department was fortunate enough to receive fresh, oven-ready pheasants as part of the Game Changer programme. This initiative, launched by the Taste of Game organisation, promotes the use of game by donating pheasants and other game to schools in the hope more young people will learn how to joint, skin and cook these birds and animals.
For many students who take GCSE food and nutrition, this is their first experience of undertaking highly skilled challenges such as these.
Students are given a pheasant to work on in pairs but choose their own recipe to make once the bird has been disassembled.
The photo above shows pheasant meatballs, it’s a simple dish and can be made in just over an hour. It is also suitable for freezing and, including pasta, serves four people. I do hope you like it. The recipe is as follows:
250g minced pork or pork belly
2 cloves garlic
1 tablespoon each of freshly chopped parsley and basil
25g fresh breadcrumbs
75g sundried tomatoes
500ml passata plus 200ml water
1 tablespoon olive oil
1 teaspoon salt