Two Bird Roast..

Two Bird Roast.

Recipe : Castle MacLellan.

Serves two

Ingredients:

• 2 pheasant breasts
• 113g tub 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 Castle MacLellan Rannoch Smoked Duck Pâté with Bramley Apple Jelly.
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. 
7. Place the port and redcurrant jelly into a saucepan bring to boil stirring until the redcurrant dissolves.
8. Reduce until slightly thickened.
9. Slice the bird roast in half on an angle and drizzle the sauce.
10. Serve with vegetables of your choice.

About this post: This is a guest recipe from Castle MacLellan. No Payment was received.