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Stuffed Whole Pheasant

A delicious pheasant roast for the whole family

Order today for delivery from late November

  • Wild pheasant with an organic, naturally foraged diet
  • Traditionally shot and hung for maximum flavour
  • Semi deboned, stuffed and tied by hand
  • Code: GRG926
  • Price per kg:
  • Item weight:
  • Servings:
Best value
(Price per kg)
As low as £13.00 Regular Price £13.00
Origin:UK
Produced:UK
Welfare:Wild

A whole, semi-deboned pheasant with a mouthwatering pork, apple and honey stuffing. Striking to look at and easy to carve.

 

Cooking Instructions:
 

Cooking guidelines from defrosted: defrost the pheasant for 24 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 180°C / fan 160°C / gas 4. Place the pheasant into a roasting tray, and dot with butter. Place the dish in the centre of the oven and cook a 750-800g pheasant for 65-70 minutes.

For a pheasant weighing between 800g-1kg add a further 5 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 75°C.

Remove the pheasant from the oven and leave to rest covered with foil for up to 15 minutes.

To serve, carefully remove all strings and carve crosswise so each slice contains stuffing.

Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.

Chef's tip: turning off the fan will help keep the bird moist, as pheasant can dry out during cooking. If you wish, you can baste the bird twice during cooking with a little extra butter to help keep the meat more moist. Use any remaining juices in the roasting tray to make a jus/gravy to serve with the pheasant.

Jus/gravy: transfer the juices to a frying pan. Add 125ml red wine and reduce by half on a high heat. Mix 300ml chicken stock with 1tsp corn flour and add to the wine. Bring to the boil and continue to reduce the liquid. When it is the consistency you require, strain and add a 1-2 tbsp redcurrant sauce. Finally check the seasoning of the finished sauce. Serve with braised cabbage.

Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Pheasant, raw: (78%). stuffing raw (17%): pork (73%), apples (10%), water, rice flakes, onions, seasoning: (salt, rice flour, spices, herb, sugar, preservative: sodium metabiSULPHITE, yeast extract, stabiliser: sodium triphosphate, flavouring, antioxidant: sodium ascorbate, spice extracts, natural flavourings, herb extracts), parsley, sage. streaky bacon (5%): pork (87%), water, salt, antioxidant: sodium ascorbate, preservative: sodium metabiSULPHITE, sodium nitrate.

May contain shot.

Nutritional Information
 
(Typical per 100g)
  • Energy: 833 kJ/200 kcal
  • Fat: 12.1g, of which Saturates: 5.4g
  • Carbohydrate: 5.8g, of which Sugars: 1.4g
  • Fibre: 0g
  • Protein: 15.8g
  • Salt: 1.4g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours