A magnificent three bird roast, stuffed with perfectly seasoned wild boar and apricot sausage meat, formed into an attractive plump joint made from Pheasant, Mallard and Partridge. All bones have been removed, making this the simplest joint to carve on a perfect Sunday lunch.
Remove all packaging, ensure thoroughly defrosted. To roast, preheat the oven to 200°C, gas mark 6. Place the joint in a roasting tin. Cook in the centre of the preheated oven for 50-55 minutes. Baste frequently during cooking. Ensure Juices run clear and stand after cooking for 10min. Note cooking appliances may vary.
UK Pheasant (50%),Mallard(15%),Partridge(8%) Wild Boar and Apricot Stuffing (20%) (Wild Boar, Pork, Water, Apricots, Rice Flour). SULPHUR DIOXIDE) Rusk (potato powder, rice flour, salt, dextrose) salt, spices, demerara sugar, herbs, dehydrated onion, potato starch, preservative sodium Metal SULPHITE. Bacon (7%) (pork(87%) Potassium Nitrate
Any Allergens including cereals containing gluten will be in Capitals, see ingredients for details.