Game Bird Trio

A variety of distinctive flavours.

Availability: Out of stock

£26.50
CODE: D2838
 
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Game is as easy to cook as chicken, and adds delicious new flavours to your repertoire. It’s leaner and healthier than farmed meat, too!
  • Genuinely wild Scottish game
  • Only young, tender birds selected
  • Perfect for a wide range of recipes
Box Contains:

  • 1 Whole Pheasant (800g)
  • 1 Whole Partridge (280g)
  • 1 Mallard Duck, (600g)

SERVINGS    
 
5
  • Whole Partridge
  • Whole Pheasant
  • Raw Mallard Duck
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Please note: Our game is genuinely wild, and whilst every effort is made to remove shot from the meat, please be aware that some may remain.
Mallard Duck

Always leave in wrapping and thaw out slowly in a refrigerator. Ensure product is thoroughly defrosted before cooking. Carefully remove the bird from the packaging. Rinse under cold running water inside and out and pat dry with kitchen paper. Allow 10-20 minutes to bring the bird to room temperature, that way the bird will cook more evenly and remains juicy. Season the bird at the last minute before cooking, sprinkle sparingly with salt and pepper inside and out. Place on a roasting tin, add a little water (approx. 50ml) and cook in a preheated oven at 180°C / 360°F / Gas 4 for 35-40 minutes. Once the bird is cooked, leave in a warm place to rest for at least 10 minutes. This allows your product to relax and become moist and tender all the way through.

Pheasant

Always leave in wrapping and thaw out slowly in a refrigerator. Ensure product is thoroughly defrosted before cooking. Carefully remove the bird from the packaging. Rinse under cold running water inside and out and pat dry with kitchen paper. Allow 10-20 minutes to bring the bird to room temperature, that way the bird will cook more evenly and remains juicy. Season the bird at the last minute before cooking, sprinkle sparingly with salt and pepper inside and out. Place on a roasting tin, add a little water (approx. 50ml) and cook in a preheated oven at 180°C / 360°F / Gas 4 for 40- 45 minutes. Leave in a warm place to rest for at least 10 minutes. This allows it to relax and become moist and tender all the way through.

Partridge

Always leave in wrapping and thaw out slowly in a refrigerator. Ensure product is thoroughly defrosted before cooking. Carefully remove the bird from the packaging. Rinse under cold running water inside and out and pat dry with kitchen paper. Allow 10-20 minutes to bring the bird to room temperature, that way the bird will cook more evenly and remains juicy. Season the bird at the last minute before cooking, sprinkle sparingly with salt and pepper inside and out. Place on a roasting tin, add a little water (approx. 50ml) and cook in a preheated oven at 190°C / 375°F / Gas 5 for 20-25 minutes. Once the bird is cooked, leave in a warm place to rest for at least 10 minutes. This allows your product to relax and become moist and tender all the way through.
Mallard Duck

Nutritional Information(Typical per 100g)
Energy: 575 kJ / 137 kcal, Fat: 6.5g, of which Saturates: 2g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19.7g, Salt: 0.1g

Pheasant

Nutritional Information(Typical per 100g)
Energy: 505 kJ / 119 kcal, Fat: 1.2g, of which Saturates: 0.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 27.1g, Salt: 0.1g

Partridge

Nutritional Information (Typical per 100g)
Energy: 476 kJ / 112 kcal, Fat: 1g, of which Saturates: 0g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 25.8g, Salt: 0.1g

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