Whole Dressed Pheasant

Dec 18, 2020

 1 minute read

Using seasonal produce and substituting ingredients from your fridge and store cupboard

  1. Preheat your over to 150 degrees C or you can use a slow cooker if preferred
  2. Cover the pheasant with butter and salt & pepper and lay bacon rashers over the breasts
  3. Chop 1 onion, celery and carrot and place in casserole (with lid). Add something sweet – a tablespoon of leftover cranberry or apple sauce perhaps
  4. Add a teaspoon of dried mixed herbs
  5. Mix a chicken stock cube with 125ml of water and/or wine and add to the casserole dish
  6. Place the pheasant on top and place lid onto casserole.
  7. Cook for approximately 2 hours, until the leg bone is falling away from the breast.

Finding us

Address:

Rawston Farm Butchery and Farm Shop
Rawston Farm
Tarrant Rawston
Blandford
Dorset, DT11 8SF

07796 801525
info@rawstonfarmbutchery.co.uk

Opening Hours

Monday to Friday 8:00am to 5.00pm

Saturday 8.00am to 4.00pm
Sunday Closed

Finding us in the heart of Dorset

Our farm shop stocks a wide range of locally reared beef, pork and chicken as well as seasonal game, free-range eggs, home-made pies, fresh vegetables, dried goods and a selection of superb Dorset produce. Come and see what we have to offer.

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