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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Pheasant


See more Recipes from Waitrose

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Game Stew

Make the most of our game casserole packs (pigeon, duck and pheasant) before the season finishes at the end of January. Alternatively, replace with the same weight (half and half) of wood pigeon breast fillet and chicken breast fillet, both diced.

  • Preparation time:15 minutes
  • Cooking time:120 minutes
  • Total time:2 hours 15 minutes   

Serves: 4


  • 50g butter
  • 2 x 340g packs Waitrose Game Casserole
  • 200g pack smoked bacon lardons
  • 225g whole frozen Waitrose Sweet Chestnuts
  • 2 onions, roughly chopped
  • 25g plain flour
  • 150ml port
  • 300ml hot chicken stock
  • 2 tbsp redcurrant jelly, plus extra to serve
  • 1 small orange


  1. Preheat the oven to 170ºC, gas mark 3. In a flameproof casserole, add half the butter and brown the game in batches on a high heat until sealed all over. Remove with a slotted spoon and set aside. Add the bacon, cook briefly, then place with the game. Keep warm.
  2. Add the remaining butter to the casserole, fry the chestnuts for 1-2 minutes until softened and browned, remove and reserve. Add the onion and fry over a high heat for 3-4 minutes, until softened. Return the game and bacon to the pan, sprinkle in the flour and gradually blend in the port, stock and redcurrant jelly. Bring to the boil, stirring, then add the whole orange.
  3. Cover and cook in the preheated oven for about 1 1/2 hours, or until the meat is tender. About 15 minutes before the end of cooking, add the chestnuts. Remove and reserve the orange and allow to cool slightly.
  4. Halve the orange, then push it through a sieve, collecting the juice and pulp in a bowl. Gradually stir this juice into the stew to taste, then season. If the stew is a little thick, thin it down with extra stock or water. Serve with red cabbage, celeriac mash and a bowl of redcurrant jelly.

Cook's tips

To freeze: 
Make the whole stew. Freeze and reheat as for the beef casserole, left.


Open Ravioli With Pheasant Ragu

This recipe was inspired by one of Giorgio Locatelli's amazing pasta recipes – it's a cheat's version of ravioli, using lasagne sheets. Make double the quantity of the ragu if you like more meat than pasta in your meal.

  • Preparation time:30 minutes
  • Cooking time:30 minutes
  • Total time:1 hour 


  • 3 tbsp extra virgin olive oil
  • 340g pheasant thigh fillets
  • 3 shallots, finely chopped
  • 150g bacon, roughly chopped
  • 2 sticks celery, diced into ½cm cubes
  • 1 carrot, peeled and diced into ½ cm cubes
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 400g can Italian chopped plum tomatoes
  • 250ml white wine
  • ½ tsp brown sugar
  • 6 sheets fresh lasagne pasta
  • 60g butter
  • 1 rosemary sprig, leaves only


  1. Heat 1 tbsp oil in a heavy-bottomed casserole pan until sizzling hot and brown the pheasant fillets all over. Set aside and heat another tbsp oil. Add the shallots, bacon, celery and carrot and sweat on a medium heat for 5 minutes. Add the garlic, pheasant and bay leaves and cook for another 5 minutes. Add the tomatoes, wine and sugar, and season. Simmer on a low heat for 20 minutes until the sauce has reduced and the pheasant is tender. Take out the fillets, slice up into small chunks and return to the pot.
  2. Simmer the 6 lasagne pasta sheets in a large pan of salted water for 10 minutes until al dente. Cut the sheets in half to make 12 small squares of pasta and drizzle in the remaining olive oil to prevent sticking. Chop the rosemary leaves and put in a frying pan with the butter. Heat until the butter is sizzling.
  3. Starting with pasta, alternate lasagne squares with sauce on 4 plates. Drizzle with the rosemary butter and serve with Parmesan.

Drinks recommendation

This calls for a fragrant wine with a light touch.

Roast Pheasant with Pistachio Stuffing

As an alternative to the mammoth turkey, a brace of pheasants is an elegant choice for Christmas lunch. In Italy, game is popular throughout the winter and is often the choice for Christmas Day. Careful timing, lots of butter and a moist stuffing all help to keep the naturally lean meat succulent.

  • Preparation time:20 minutes
  • Cooking time:45 minutes to 55 minutes
  • Total time:1 hour 5 minutes to 1 hour 15 minutes  

Serves: 4


  • Pheasant
  • 2 pheasants (about 520g each)
  • 50g butter, softened
  • 6 rashers dry cure streaky bacon cut in half, rind removed
  • Pistachio stuffing
  • 15g butter
  • ½ onion
  • 1 leek, trimmed and finely chopped
  • 3 rashers dry cure streaky bacon chopped
  • 125g pork sausage meat
  • 1 tbsp chopped parsley
  • 1 tbsp chopped thyme
  • 1 tsp chopped sage
  • 100g pistachios shelled and chopped


  1. Preheat the oven to 200°C/gas 6. For the stuffing, heat the butter in a saucepan and gently sauté the onion and leek for about 8 minutes, until softened. Add the chopped bacon and cook for another 3-4 minutes until crisp. Allow the mixture to cool in the pan, then transfer to a bowl; stir in the sausage meat, herbs and chopped pistachio nuts. Mix well and season.
  2. Prepare the pheasants by wiping the inside of the birds' cavities with kitchen paper, then divide the stuffing between the cavities. Season the outside of the birds and smear with the butter. Drape the bacon rashers over the birds; place them on a piece of foil that is large enough to enclose both pheasants. Make a parcel by bringing up the edges of the foil, leaving a hole at the top to allow the steam to escape. Place the foil parcel in a deep dish and pour 100ml water into the dish - this will help to keep the birds moist.
  3. Roast in the oven for 45–55 minutes, basting every 20 minutes. If you want to crisp up the bacon and brown the pheasants, undo the parcels of foil for the last 15 minutes. Test them as you would a chicken: if the juices run clear when the birds are pierced with a sharp knife, the pheasants are ready. Remove from the oven and leave to rest for 10 minutes. Serve half a pheasant per person.

Drinks recommendation

The Corker recommends: a classic game dish such as this sumptuous pheasant is perfect with rich but not overly tannic reds.

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