A sophisticated and festive dish, roast pheasant is marinated and roasted to tender perfection, then finished with a tangy cranberry glaze. This main course is perfect for special occasions, holiday feasts, or an elegant dinner gathering.

A terrine is a classic French dish composed of finely ground or coarsely chopped meat pressed into a mold and baked gently. This version uses pheasant, a lean, subtly gamey bird, paired with the rich sweetness of dried figs and aromatic herbs. It’s served cold, sliced thin, often with crusty bread, mustard, or pickled vegetables. Ideal for a holiday starter, brunch board, or elevated picnic fare.