Pheasant (67 %) (UK) Wild Boar(UK,PL)(20%), Pork(UK)(7%), Water, Apricots, Rusk(Potato Starch, Rice Flour, Salt), Sea Salt, Spices(White Pepper, Nutmeg, Black Pepper, Ginger, Pimento), Demerara Sugar, Herbs (Rosemary, Sage, Marjoram, Thyme), Dehydrated Onion, Preservative: E223 Sodium Metabisulphite, Potato Starch. Colour: Carmine. Allergens Highlighted in bold.
Please note all our game is wild and shot and although every effort is made to remove any shot on rare occasions traces of shot may be found.
Stuffed Pheasant Breasts which are boned and rolled have been made to make cooking quick and easy.
Pre heat oven to 180c, 160c Fan, Gas Mark 4
Place Stuffed Pheasant Breasts in a roasting dish. Drizzle with a little oil and season with salt and pepper.
Put in the center of the oven and roast for approximately 20 minutes, until the juices run clear.
You can bast the Pheasant throughout cooking to ensure it does not dry out.
Remove from the oven, cover to keep warm and leave to rest for 10 minutes.
Slice and serve with mash and roasted root vegetables.
Use any cooking juices to make a gravy - scrumptious!