Pheasant breasts have little fat, so it’s important to keep them well basted when roasting and rest once cooked to keep them juicy. Try wrapping in a coat of bacon or smearing with lashings of ...

Deep-fry the pheasant breasts for 6-7 minutes (8-10 minutes if they’re large), until golden, then lift out to sit on kitchen paper to drain before serving with wilted spinach. %n ...

Featured dogs receive a 15kg bag of food, via Skinner’s.

Burgers are an older food than you might realize, dating back to Ancient Rome. Here's how they were prepared thousands of ...

It’s New York’s strangest new restaurant — an Indian eatery with a speakeasy atmosphere and a “Godfather”-themed menu that lists camel kabobs and “Illegal Pheasant.” Veerays hides ...

From knowing where birds are being stocked to hunting with a bird dog, a state pheasant expert anticipates sportsmen and women will have a great season. The Pennsylvania Game Commission is ...

Some 140 years after the black-naped pheasant-pigeon was last sighted by scientists, researchers have "rediscovered" the rare bird. After a month of searching, a team in September captured footage ...

Sponsored by Skinner's, this week's dog of the week is Ash. His owner describes him as a “two-year-old whirlwind of an English springer spaniel”, so it’s not surprising he is also known as Bash.

Whether for its superb food or an overnight stay, this is a treasure of a destination en route from Ludlow to Bridgnorth: a delightful community-owned country pub with rooms in the quiet village ...