Pheasant Stroganoff

Super quick, super easy, and super tasty. Why not try our pheasant stroganoff? Perfect for a weeknight.

Ingredients (serves 3-4)

  • 4 pheasant breasts
  • 1 onion, 2 garlic cloves
  • 150-200g chestnut button mushrooms
  • 1 tsp hot paprika, 1 tsp sweet smoked paprika
  • rapeseed oil and butter
  • soured cream
  • white wine vinegar, dry sherry (or white wine), brandy


  1. Chop the onion and finely chop the garlic. Chop the mushrooms into 1cm cubes, or thin slices – depending upon your preference. Dice the pheasant into
  2. Fry off the onions in a splash of oil until they are becoming translucent and nicely softened then add the mushrooms and garlic. After a couple of minutes add a knob of butter and the paprika, mix thoroughly, then add the pheasant breasts.
  3. Once the pheasant is almost cooked, add a few splashes of the vinegar, a slug of sherry, and a slug of brandy. This will deglaze the pan, bringing out all of the wonderful flavours.
  4. After about a minute, having allowed the alcohol to evaporate off, add a four or five tablespoons of soured cream (about half a normal tub – go with your instinct). Grind plenty of black pepper into the mix. (Half a teaspoon of dijon mustard is also a nice addition).
  5. Once the sauce has heated it’s ready to go, but give it an extra five minutes and the flavours will really come together. Serve with rice and a sprinkling of parsley if you have some to hand.

Journal Entry: Summer 2015

The summer of 2015 has been a fairly busy one for those of us here at Siparium Sporting. Andrew has been off to New Zealand to explore some antipodean sporting opportunities, meanwhile, back in the UK we’ve been busy working to bring new shoots on-board in good time for the 2016 season.

Hopefully everything should be in place to announce a few of these during the early stages of this season. Details are being finalised with some fine estates from Cornwall & Devon all the way up to North Yorkshire & Northumberland, so we truly believe that 2016 will be a season to remember for our clients up-and-down the country!

Shortly after Easter we were also delighted to sponsor a prize at the Cirencester Cup shooting competition, hosted by the Royal Agricultural College at Hollow Fosse Shooting Ground. A strong showing from a short-handed Harper Adams team saw their three guns break all 50 clays in a challenging flush. We are assured that they were delighted with the magnum of Bollinger they headed back up to Shropshire with!

Photo courtesy of James Cole Photography

Simon and Andrew present a magnum of Bollinger to the winning team in the Cirencester Cup Flush competition. Congratulations to Harper Adams. (Photo courtesy of James Cole Photography)

Finally, a quick reminder that we will have two roving syndicate days this season – one each in December and January. Bespoke team days are available by request.

P.S.  Don’t forget to sign-up to our newsletter to get all of our latest updates and special offers. One lucky subscriber will win a peg on one of our roving syndicate days this season! To be in with a chance of winning, just click here.

Pheasant Normandy

We’ve got some super exciting announcements in the pipeline at the moment, and some interesting blog posts in the drafts folder. However, that’s all still to come, for today, here’s a recipe that’s worth considering for the weekend – with no Six Nations it gives an opportunity to enjoy some time in the kitchen.

This is a recipe which has kindly been sent to us by one of the guns from our roving syndicate! If you have any pheasant in the freezer from last season then give this a go! It’s warming, but a little lighter than mid-winter fare, perfect as we enter the spring! If you don’t have any left, don’t worry, it’s perfect in the early season when apples are ripe and ready for the picking!

Pheasant NormandyIngredients (serves 3-4)

  • 2 pheasants
  • Streaky bacon
  • 1 onion, 1 carrot, 2 sticks of celery
  • Sage leaves
  • Calvados
  • Bottle of cider
  • 2 eating apples
  • 2 dessert apples
  • Brown sugar (for baked dessert apples)


  1. Brown two pheasants and remove from pan.
  2. Chop an onion, streaky bacon, a carrot, and celery and fry off with butter in the pan you browned the pheasants in. Add a couple of leaves of sage.
  3. Return the pheasant to the pan, add the calvados, a pint of off-dry cider, and two chopped eating apples. Bring to the boil,  then put in the oven for 25-30 minutes for 190°C.
  4. After taking out of the oven, remove pheasants, chop into portions and keep warm.
  5. Add half a pint of stock (as described below) to the liquid left in the pan, simmer for 15 minutes to reduce, and then stir in the cream.
  6. Pour the sauce over the pheasants and garnish with crispy bacon and sage leaves.
  7. Serve with baked dessert apples (core, half, and sprinkle with brown sugar).


Pheasant Stock (Developed from a recipe in The Field)

  • Raw pheasant carcasses or leftover bones from a roast
  • Per carcass: an onion (skin on, cut in half and pierced with 2 cloves), 1 stick celery, 1 unpeeled carrot, 2 peppercorns and 1 bay-leaf
  • Some water

Roast carcasses in a hot oven for about 20 minutes with onion, celery, carrot, peppercorns and bay-leaf. (Not required with bones from a roast).

Simmer the carcasses (along with any small bones, juices, or roasted veg bits from the previous step) in a covered pan of water. 500ml should be about right for the recipe above. Long and slow is the aim of the game here – several hours at a low temperature is best!

Once the stock has a nice colour to it, and the taste has become gorgeously rich with pheasant flavours, it’s good to go! Strain into a bowl and refrigerate, allowing the flavours to develop and harmonise even further!

Roving Syndicate visits Hartpury College

This week saw our last Roving Syndicate shoot-day of the season. A team of enthusiastic guns and loaders met up for a filling breakfast on Tuesday morning at Hartpury College, just outside of Gloucester. A large crowd turned out – with some guns sharing pegs or bringing loaders or pickers-up – which made for a particularly sociable day to round off our season.

Hartpury Team Photo

The team of guns who shot with our Roving Syndicate at Hartpury College on 20th January

The team brought together a good range of shooters. On the one hand we had Ellie Kay, the Royal Agricultural College’s Shooting Club Chairman – an excellent clay basher, but a first-time game shot. On the other hand, we also welcomed Andrew Davies, the Secretary of the Standing Conference on Countryside Sports. We were also delighted to be joined by Chris Horne from Guns on Pegs alongside a number of other keen shots anticipating a sociable day of sport.

Following our substantial cooked breakfast, during which I discussed our exciting plans for a gamekeeping apprenticeship with Chris, the team filtered through to the car-park to jump into the gun-bus and pick-ups which would ferry us around the shooting area. First up was a short journey towards Maisemore for a pair of partridge drives. The first of these was a little disappointing – plenty of birds streamed passed the guns, but very few were high enough to make for safe and sporting shooting. Despite the beaters’ best efforts, they could not be lifted!

The second drive was more successful, with the majority of the day’s 25 partridge coming from that 20 minute spell. The birds seemed a bit happier to get airborne, and the guns stood just down a slight slope to the left-hand end of the line got some much more sporting birds.

A leisurely drinks break was enjoyed by all, as a glass of sloe gin accompanied excited talk of the next drive – which would see pheasants pushed across a steep, wooded valley. Gaps in the trees gave an opportunity for the guns to enjoy some snap shooting, adding some nice variety to the day. A jay was particularly unlucky to happen across a team of guns who were in a clinical mood, adding a little fun to proceedings as a couple of guns debated who had brought it down… First BloodEllie Kay, the RAC’s Shooting Club Chairman, was finally blooded at the end of the drive, having had some torrid luck on the first two, having not fired a shot… A healthy return of four pheasants more than made up for it.

Following the blooding, the team made their way back through the wood and across a field to the waiting transport and we made our way back to the Main House at Hartpury College where lunch was taken. A selection of sandwiches and a delicious and hearty soup warmed everyone on a cold day as conversation turned to the afternoon’s pheasant drives.

The first drive after lunch provided a few thick flurries of pheasants from a large area of cover crop. Adding some interest to proceedings, a few sheep were merrily leaping through the line at times.

SheepThe last two drives soon followed as we tried to get as much shooting in before the darkness descended. The first of these saw a good few bigger birds pulled down before the team moved onto the final drive. The whole team lined up along a ride in a small wood – the student beaters then moved through to flush all the birds which had been blanked in before the guns arrived. A series of prolonged flushes of tree-top high birds provided plenty of excellent sport to round off an enjoyable day and bring the bag up to 90 on the day.

All the guns retired to the Main House once more for a tasty four course meal and an analysis of the day’s proceedings. Having all shot fantastically there was little for any of the guns to be disheartened about as they recounted their shooting. A bit of a breeze on the first drive, just to lift the surface skimming partridge we encountered would probably have seen the bag surpass the 100 bird mark, but that was the only thing we were wanting for all day.

For a full gallery of photos from the day, please click here.

If you’re interested in booking a peg on one of our roving syndicate days next season, then take a look at our website (click here) and get in touch.

Our Ultimate Pheasant Stew

Forthampton Gamecart

Two happy guns at the end of our day shooting at Forthampton.

I happened across this recipe in a somewhat haphazard manner.  Following a busy week saving a day from cancellation, an extra brace of pheasants was gratefully received following the salvaged shoot – a thoroughly enjoyable 102 bird day around the smaller drives of the Forthampton Shoot in Gloucestershire.  The pheasants were hung for just a couple of days as I was trying to win around a couple of friends to the joys of eating game (yes, I really should find some new friends…)  Aside from a conscious decision to marinate the meat in wine with herbs and garlic, the rest was inspiration from the kitchen as I went along.

Madeira is a classic partner of pheasant, so it just seemed right. The smoked bacon adds a depth of flavour and provides some nice fat to counter the pheasant’s natural leanness. If you can get hold of it, I would heartily recommend a jar of Cumberland Sauce – it really does work brilliantly with game and cold meats; however, if you can’t get your hands on it, a combination of redcurrant jelly and a drop of port (plus a splash of orange liqueur, if you have some handy) should make an adequate substitute.

Ingredients (serves 6-8)

  • 8 pheasant breasts
  • Smoked bacon lardons
  • 2 medium onions, 2 sticks of celery, & 4 garlic cloves
  • Red wine vinegar & Madeira to deglaze
  • Bottle of red wine
  • Flour
  • Chicken stock pot
  • 2 parsnips and 4-6 carrots
  • Dried mixed herbs, garlic granules, and salt & pepper
  • Cumberland sauce & Worcestershire sauce

Preparation Time: 20 mins — Cooking Time: 2 hrs

  1. Begin by marinading the pheasant breasts overnight in red wine with garlic granules and dried herbs overnight. (You can replace the garlic granules with a couple of chopped cloves of garlic).
  2. Render the fat out of the lardons and fry until nicely cooked. Remove the lardons.
  3. Cut the pheasant into bite-sized pieces and dust in flour (with a generous sprinkling of salt and pepper). Brown the pheasant in batches, using the rendered bacon fat. Remove the pheasant from the pan and keep to the side with the bacon.
  4. Thinly slice the onions and finely chop the garlic and celery. Soften the onions and celery in the pan, only adding the garlic once the onion is almost ready. The onions should be golden, not burnt! Add the meat back into the pan and deglaze with a couple of tablespoons of red wine vinegar and a slug of Madeira. Add approximately half a bottle of red wine and chicken stock pot (or stock cube – no need to water down into a stock, the wine will do that job). Season with salt and pepper and a good sprinkling of dried mixed herbs.
  5. Meanwhile, dice the parsnips and carrots and par boil.
  6. Mix up some of the left-over flour with a splash of water until you have a paste – work it until the lumps have gone. Then add this to the stew. It will help to thicken up the wine and give the whole dish a lovely unctuous consistency. Add the parsnips and carrots when ready. Allow to slowly cook for around 90 minutes.
  7. To finish, add a good sized tablespoon of Cumberland sauce (or a drop of port and some redcurrant jelly if you can’t get hold of it) and a few splashes of Worcestershire sauce. The former gives the dish a nice sweetness to offset the vinegar, whilst the latter adds a delectable savouriness to the dish.

It’s a hearty dish on its own, but if you want to serve it with a side dish, I find a green pea crush to be just the ticket. For this, cook up some floury potatoes and plenty of peas then crush them together with a dollop of crème fraîche and plenty of seasoning.

I’m just sorry I couldn’t provide a photo of the finished stew… It honestly didn’t last long enough, it was devoured in short-order.

EDIT… Have just made this stew again. Importantly, I remembered to take a photo: