Pheasant with cheese and apricot stuffing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant | |
| 1 | 150 gram car soft cheese with garlic and | |
| ; parsley | ||
| 125 | grams | Dried ready-to-eat apricots; chopped (4oz) |
| 40 | grams | Pine nuts; (11/2oz) |
| 2 | tablespoons | Freshly chopped mixed herbs |
| Salt and freshly ground black pepper | ||
| 4 | Rashers streaky bacon | |
| Toasted pine nut kernels; fresh watercress | ||
Directions
TO SERVE
1. Mix together the soft cheese, apricots, nuts, herbs and seasoning and use to stuff the pheasant cavaties.
2. Place in a roasting tin and lay the bacon rashers across the pheasant breast, securing with cocktail sticks.
3. Roast in a preheated oven 190øC, 375 øF, Gas Mark 5 for 20 minutes per 454g (1lb) plus 20 minutes extra.
4. Allow to stand for 10 minutes before serving.
5. Place on a serving plate garnished with the pine nuts and watercress.
Converted by MC_Buster.
NOTES : This dish makes a special roast for any occasion.
Converted by MM_Buster v2.0l.