IDEAL FOR A COUPLE’S CHRISTMAS: RECIPE FOR A TWO BIRD ROAST

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

1. Prepare pheasant breasts by making a slit in the underside
2. Stuff with the Castle MacLellan Rannoch Smoked Duck Pâté
3. Wrap tightly with Parma ham slices
4. Place on a greased baking tray, put into preheated oven 200C / Gas 6, for 20 mins
5. Remove from oven and leave to rest for 5 to 10 mins before slicing
6. Whilst resting make the redcurrant and port jus. Place the port and redcurrant into a saucepan bring to boil stirring until the redcurrant dissolves.
7. Reduce until slightly thickened
8. Slice the bird roast in half on an angle and drizzle the sauce
9. Serve with vegetables of your choice