Pheasant

Pheasant sits between the delicacy of partridge and the intensity of grouse: more gamey than partridge, less ferociously so than grouse, with a lean flesh that dries quickly if overcooked and benefits from barding or larding. Roasted pheasant with bread sauce and game chips is the classic British preparation; braised pheasant with cream and calvados is the Norman version. This entry assumes the roasted preparation. The wine needs elegance rather than power, enough savoury depth to engage the game character, and enough structure to handle the barding fat without overwhelming the delicate flesh.