£6.60 – £12.20
Rich casserole of pheasant pieces with pickled walnuts, port and orange
Tender pieces of Yorkshire Wolds pheasant cooked slowly in a rich game stock gravy with bacon lardons, pickled walnuts, redcurrant jelly, port and oranges.
Pheasant, bacon lardons (pork loin (97%), salt, antioxidant: sodium ascorbate; preservatives: sodium nitrite), port (sulphites), pickled walnuts (Walnuts, Sugar, Water, distilled barley malt vinegar, salt, acidity regulator: acetic acid, barley malt extract, natural flavouring, redcurrant jelly, (glucose-fructose syrup, redcurrant juice, sugar, gelling agent pectin:, acidity regulators: sodium citrate, citric acid) orange, game stock (pheasant, celery, onion, carrot, leek), cornflour, salt and pepper.
Cooking instructions from frozen: for best results Preheat the oven to 190C (170C fan), Gas 5, remove the film lid of the dish and cover with foil. Place in the preheated oven for 1 hour 15 minutes Allow to rest in a warm place for 10 minutes before serving.
Microwave: pierce the film, cook on high for 5 minutes, carefully peel back the film, stir and cook a further 3 minutes, leave to stand for 2 minutes before eating.Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!