Coronation Pheasant

So Christmas, the best celebrated of our seasonal festivals is over. It seems a little strange that Christmas lunch or dinner is such a major event for us and yet the other traditional seasonal feasts such as Easter, Harvest Festival and the solstices, have mostly died out as food-related fesitivities. So many wasted opportunities for blow out meals with the best seasonal food!

People can be a little reluctant to try game because they aren't sure what to expect. If you or someone know are keen give it a go, why not try this incredibly simple gamey twist on a familiar Boxing Day favourite.

Incidentally, many people instinctively add grapes to coronation chicken/turkey. Before you do, have a think about where your grapes are likely to have come from at this time of year. There’s little chance of getting them from the northern hemisphere so chances are they’ve been flown in from South Africa or somewhere in the Middle East. The chutney should pack plenty of fruity punch from produce which happily grew here over the Summer and which hasn’t flown thousands of miles to get to your table.

You will need:

500g shredded roast pheasant
100g mayonnaise
1 teaspoon curry powder (mild to hot depending on your taste)
50g fruit chutney (pretty much any chutney you like will do.)
black pepper and salt to taste

Cooking instructions

Simply whisk together all the ingredients and then fold in the pheasant. Enjoy with a baked potato or with warm crusty bread. Then sit back and enjoy that Bond film while you plot how to tactfully ask Auntie Joan if she's still got the receipt for the lovely jumper she gave you...