Yorkshire’s Finest Pheasant

Description

Wild Oven Ready Pheasant is shot locally in season from 1st October through to the end of January. Roast for an incredibly rich, gamey flavour. It is packed with iron and nutrients making it a great choice throughout the winter months for game lovers. To really take this to the next level of roasting lay some Smoked Streaky Bacon over the breast and legs to retain the bird’s moisture and add the next dimension of flavour.

We are fortunate enough to be located in the centre of the Yorkshire Dales within minutes of some of the finest moorland the country has to offer. All of our wild game birds are sourced from the local moors that surround us Nidderdale, Wensleydale, Coverdale and Swaledale.

Please note this product may contain shot.

Pack weight ranges between 900 – 1200g

Our Recommended Cooking Instructions:

• Firstly, bring your Oven, Ready Pheasant, to room temperature
• Secondly, preheat your oven to 170c
• Meanwhile, season the cavity with black pepper and salt and some thyme
• Subsequently, brown the pheasant in a casserole dish, then remove. Now fry some vegetables and bacon lardons
• Place over some streaky bacon, covering the breasts of the pheasant.
• Then make a small mound in the middle of the casserole dish using the veg and place the Pheasant on top.
• Add some wine and chicken stock and cover
• Roast for 1.5 hours until the leg meat easily comes away
• Serve with the classic bread sauce

Try Next …Enjoy pot roasting? Then try pot roasting some brisket

Join our community on Instagram. Give us a follow @randjyorkshiresfinest