Stuffed Whole Pheasant
Delicious different pheasant roast for all the family
- Deboned, stuffed and hand-tied by our master butchers
- Wild pheasant with a naturally foraged diet
- Traditionally shot and hung for prime flavour
Price per kg:
A gorgeous roast set to impress. A boned pheasant carefully hand-stuffed with mouth-watering pork, apple and honey that is so delicious and easy to carve at the table.
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 180°C (without fan if possible) / 350°F / 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 75°C. Remove the pheasant from the oven and leave to rest covered with foil for up to 15 minutes.
Allergen Advice: for allergens including cereals that contain 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.