Pheasant Mac & cheese

Main courseServes 2

With the pheasant season now underway, put this delicious seasonal meat to good use in a comforting Mac & Cheese. This super simple recipe from the team at Holme Farmed Vension, puts a tasty twist on a classic dish, and is the perfect way to use up the stocks of pheasant in the freezer. For more recipe inspiration visit:  


For the Macaroni

  • 226g Dry macaroni
  • 32g Unsalted butter
  • ½ Shallot, chopped
  • 1 Garlic clove, minced
  • 3 tbsp All-purpose flour
  • 480ml Milk
  • 230g Cheddar, grated
  • 1 tsp Dried mustard (optional)
  • 250g Cooked pheasant, shredded (use leftover pheasant, or poach a few pheasant breasts in chicken stock before starting)

For the Breadcrumb Topping

  • 63g Butter
  • 94g Breadcrumbs



  1. Bring a pot of salted water to the boil and cook the pasta until al dente
  2. Drain and rinse in cool water and set aside until needed.
  3. Add the butter to a pan and once melted, add the chopped onions and cook for a few minutes until translucent. Add the garlic and cook for another 30 seconds.
  4. Stir the flour into the mixture and cook for a minute.
  5. Add small quantities of milk, mixing until completely combined before adding more.  This mixture will thicken as it heats.
  6. Stir in the grated cheese and the mustard (if using). Continue to cook, stirring occasionally, until the cheese has melted.
  7. Stir in the pheasant and cooked pasta and season to taste
  8. For the breadcrumb topping, melt the butter in a small skillet over a low heat and stir in the breadcrumbs until well combined. Continue to stir over a low heat for 3-4 mins until browned
  9. Transfer the contents to an 8×8 baking dish, top it with breadcrumbs, and bake at 170°C for 20 minutes.