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Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063


Traditional Family Butchers

Roast Pheasant

Brace of Young Pheasants, Oven ready

½ onion skinned

Butter for basting

Salt and pepper

Few rashers of streaky bacon

Water cress to garnish

Wash the pheasants inside and out and pat dry.  Put the onion and a knob of butter inside each body cavity.  Season inside well, then truss. ( tie the legs together with butchers twine to close the hole)

Cover the breast with the bacon and roast in the oven at 220°C for 10 minutes, then reduce the heat to 180°C and cook for a further 40 minutes, until tender, basting frequently with butter

Garnish with watercress, Serve with a sauce, vegetables and chips