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.

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