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Good evening | 16th March 2010
Stuffed Whole Pheasants
Each one serves two to three people
Light and flavoursome with a moist, meaty stuffing of prime pork with chunks of Granny Smith apples and subtle hints of honey and sage.
 | Genuinely wild Scottish pheasant |
| Boned, stuffed and tied by hand |
| Top quality Freedom Food pork stuffing |
Box contains:
2 Stuffed Whole Pheasants: pheasant (approx 78%), pork, honey and apple stuffing (approx 17%), and streaky bacon (approx 5%), individually packed (minimum pack weight 750g)
Servings: 4 - 6
Code: D558
In Stock
Additional Product Information
open
Additional Information
Our game is genuinely wild and whilst every effort is made to remove shot from the meat, please be aware that some may remain.
Storage and Handling
Storage Conditions: Store at < -18°C (Supplied frozen) Recommended Shelf Life once defrosted: Store between 0 - 5°C Use within 24 hours
Preparation Advice
Defrost the pheasant overnight (or for at least 12 hours) in the fridge.
Before cooking remove all packaging. Pat dry with kitchen paper and allow the pheasant to come to room temperature for 20 – 30 minutes. Preheat the oven to 180ºC (without fan if possible)/ 350ºF/ Gas 4.
Place the pheasant into an ovenproof dish, and dot with butter. Place the dish in the centre of the oven and cook a 750g – 800g pheasant for 50-60 minutes. For a pheasant weighing between 800g – 1 kg add a further 15 minutes to the cooking time. To ensure the bird does not overcook and dry out check 10 minutes before the end of the cooking time by testing through the width of the bird with a skewer to check if the pheasant is cooked and to ensure the juices are clear. Alternatively, cook using a meat thermometer which should be set at 75ºC. Remove the pheasant from the oven and leave to rest covered with foil for up to 15 minutes.
Before cooking remove all packaging. Pat dry with kitchen paper and allow the pheasant to come to room temperature for 20 – 30 minutes. Preheat the oven to 180ºC (without fan if possible)/ 350ºF/ Gas 4.
Place the pheasant into an ovenproof dish, and dot with butter. Place the dish in the centre of the oven and cook a 750g – 800g pheasant for 50-60 minutes. For a pheasant weighing between 800g – 1 kg add a further 15 minutes to the cooking time. To ensure the bird does not overcook and dry out check 10 minutes before the end of the cooking time by testing through the width of the bird with a skewer to check if the pheasant is cooked and to ensure the juices are clear. Alternatively, cook using a meat thermometer which should be set at 75ºC. Remove the pheasant from the oven and leave to rest covered with foil for up to 15 minutes.
Nutritional Advice
Energy value: 917 kj (220 kcal) Protein 18.6g Carbohydrates 1.4g Fat 15.6g
Allergy Advice
This product contains wheat, gluten, sulphite and yeast. May contain shot
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