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Roast Pheasant with Quince Cheese, Served with Savoury Breadcrumbs
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The pheasant season starts on 1 October. Pheasant is traditionally served with bread sauce and game chips but it's nice to ring the changes. Breadcrumbs are another time-honoured accompaniment and this updated version can be made in advance (store them in a sealed container). If you can't get pheasant, try this with chicken. It works well with partridge, too: use one per person, fill each with 1 tbsp quince cheese, and roast for 25-30 minutes.
This recipe was first published in October 2004.