A classic Hunan Chinese dish, Dong/an Chicken, made instead with wild pheasant – pheasants are originally from China, after all.

Wild blewit mushrooms and pheasant breast cooked with brandy, shallots and cream – a wild food riff off a French classic.

Delicious and simply prepared venison. Pheasant from the oven.

A rare soup indeed: Italian cicerchia beans in broth with pheasant confit and borage leaves.

Slow barbecued pheasant legs with a traditional Kansas City BBQ sauce. Who says wild game is just for winter?