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Quick Cook Suggestions:1 Seal & turn2 Pan fry3 Rest & serve Chef's tip - Pheasant Fillets are best served medium. It goes well with Cranberry, Redcurrant or Rowanberry jellies, or a Juniper Port sauce. To Cook: either:1. Pan Fry: Similar to Chicken Breasts the Pheasant Breasts are best cooked in a hot frying pan to start with. Open the pack before cooking and allow to come to room temperature. Rub a little olive oil or butter onto the meat and a light sprinkling of salt and black pepper to taste and seal and turn the meat in a hot frying pan for 1-2 mins, then lower the heat and continue to turn for 10-12 mins, let the meat rest and it's ready to slice and serve with hot vegetables or a salad.2. Alternatively Oven Cook: Wrap the breast in 5-6 strips of Pancetta or 2-3 strips of thinly sliced streaky bacon, and place on a bed of thinly cut vegetables, to include leak and peppers, a sprig of thyme and rosemary, olive oil generously, salt and black pepper, a swig of white wine and a few small knobs of butter, and place in the middle of a pre- heated oven at 180 Deg C for 20-25mins.3. Rest & Serve: Ideally rest before serving.Hygiene: Keep raw meat separate from cooked foods. Use separate utensils. Wash hands thoroughly after handling raw meat. Warning : Our Game is wild, and whilst every effort is made to remove shot from the meat, please be aware, some may remain
100% Pheasant
Keep refrigerated. Once opened, keep refrigerated & use within 24 hours. Do not exceed use by date. For use by date see front of pack. Freeze as soon as possible after purchase, but always within the use by date. Once frozen, consume within 1 month. Defrost thoroughly in the fridge before cooking & use the same day. Do Not Re-freeze. Suitable for Home Freezing Keep Refrigerated
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