If you’re having a quiet Christmas with just the two of you and a whole turkey seems a bit extravagant, then this recipe from the chefs at Castle MacLellan for a two bird (don’t worry, they’re not whole!) roast is IDEAL.
Ingredients
- 2 pheasant breasts
- 1 pack of Castle MacLellan Rannoch Smoked Duck Pâté with Bramley apple jelly
- 4 slices thinly sliced Parma ham
- 250ml port
- 2 tablespoons redcurrant jelly
Method
- Prepare pheasant breasts by making a slit in the underside
- Stuff with the Castle MacLellan Rannoch Smoked Duck Pâté
- Wrap tightly with Parma ham slices
- Place on a greased baking tray, put into preheated oven 200C / Gas 6, for 20 mins
- Remove from oven and leave to rest for 5 to 10 mins before slicing
- Whilst resting make the redcurrant and port jus. Place the port and redcurrant into a saucepan bring to boil stirring until the redcurrant dissolves.
- Reduce until slightly thickened
- Slice the bird roast in half on an angle and drizzle the sauce
- Serve with vegetables of your choice
