Pheasant is a fantastic meat, one of the most popular game birds and with good reason, pheasant is healthy, lean and full of flavour. Try it as a more interesting alternative to chicken. One pheasant will feed two people. There are all sorts of ways to enjoy them but our favourite way is good old fashioned roast pheasant. All dressed and prepared for the oven our pheasants are wrapped in homecured bacon to baste them while roasting keeping them moist and succulent

supplied FROZEN, vacuum packed. Minimum weight 400gm.

May contain shot

ALLERGENS: CELERY

ORIGIN: British 🇬🇧

Suitable for home freezing on day of delivery ❄️

Please note this product has been frozen for freshness and may partially or full defrost in transit via overnight courier. If so do not refreeze.

Ing: Pheasant (95%), Bacon[Pork(130g used in 100g of finished product), Salt, Potassium Nitrate, Sodium Nitrite, Demerara Sugar, Sucrose, Dextrose, Spice Extracts(celery), Sodium Ascorbate, Juniper Extract], Bay Leaf.

COOKING INSTRUCTIONS

In stews and casseroles: Cook in the oven at a low temperature – around gas mark 2/150C/130C fan, for 2 hours.

Roasted: heat the oven to gas mark 7/220C/200C fan. Take the pheasant out of the fridge for 30 minutes prior to cooking. To make sure it stays moist, lay some bacon rashers over the pheasant and put an onion and a knob of butter inside the pheasant. Place on a heated, oiled baking tin and cook in the oven for about 35-45 minutes, basting regularly. It’s ready when the internal temperature of the thigh is 155°F to 160°F. If you don’t have a meat thermometer, pierce the flesh inside the thigh and check whether the juices run clear. Rest for 10 minutes before serving.

Pot roasted: this is a great way to keep the pheasant moist. Pre-heat the oven to gas mark 5/190C/170C fan and brown the pheasant in a Dutch oven or similar lidded hob and oven-proof dish. Add your other ingredients - for example, stock, wine or cider, herbs and vegetables, and cook in the oven with the lid on for about 25-30 minutes until the pheasant is cooked through (as above, check the internal temperature of the thigh has reached 155°F to 160°F. If you don’t have a meat thermometer, pierce the flesh inside the thigh and check whether the juices run clear). Rest for 10 minutes before serving.

Barbequed: spatchcock or joint the pheasant . Marinade if desired, then cook as you would chicken.