A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

Looking for an easy way to use up tasty pheasant leftovers? This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper

This dish is full of woodland flavours from the herbs, mushrooms and stock. The sherry works well with pheasant, while the grapes add a touch of sweetness

Don't be scared of cooking game - you can cook pheasant breasts as you would chicken

Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon

Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce

For a really special Sunday lunch pheasant is a good choice. The parma ham crisps us beautifully in the oven and gives the pheasant an eye-catching edge

We talk you through the technique of preparing poultry to create an impressive, easy-to-carve roast - ours is a boned and stuffed pheasant

Gordon's pheasant dish makes an affordable but smart meal for two

This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in

A small pheasant makes an ideal roast for two – serve this earthy game bird with porcini sautéed potatoes

The ultimate autumnal comfort dish - it's easy to make and feeds an army

If you've got leftover pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper

If you're cooking to impress, up your game with Tom's perfect poultry dish for a sensational, seasonal supper for two

Try this faff-free method of cooking pheasant and produce a sensational roast

You'll need a little skill and patience to pull off this elegant multi-bird roast of chicken, pheasant and duck, but there's no other main course quite like it

Gordon Ramsay creates the ultimate game pie – wonderful autumnal vegetables with pheasant and venison, all under a crisp crust.

John Torode shows how to prepare classic coarse set terrine with duck and mixed game of your choice