Cooking guidelines from defrosted: remove all packaging, allow the pheasant to come to room temperature for 20-30 minutes.

Brush all over with butter and cover loosely with greaseproof paper then foil, cook in the centre of a preheated oven at 200°C / fan 180°C / gas 6 for 30 minutes, remove the paper and foil and cook for a further 35-40 minutes.

If the bird has a rich deep colour before the cooking time is complete, cover loosely with foil and continue to cook.

Remove from the oven once fully cooked and piping hot throughout and allow to rest for 15 minutes before serving.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

(Typical per 100g)