Name: Pheasant with Cheese And Apricot Stuffing
Ingredients: 1 Pheasant; 1 150 gram car soft cheese with garlic and; ; parsley; 125 g Dried ready-to-eat apricots; chopped (4oz); 40 g Pine nuts; (11/2oz); 2 tb Freshly chopped mixed herbs; Salt and freshly ground black pepper; 4 Rashers streaky bacon; Toasted pine nut kernels; fresh watercress

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Sainsbury3, Sainsbury’s	4	servings

INGREDIENTS

1		Pheasant
1		150 gram car soft cheese with garlic and
		; parsley
125	g	Dried ready-to-eat apricots; chopped (4oz)
40	g	Pine nuts; (11/2oz)
2	tb	Freshly chopped mixed herbs
		Salt and freshly ground black pepper
4		Rashers streaky bacon
		Toasted pine nut kernels; fresh watercress

INSTRUCTIONS

TO SERVE
1. Mix together the soft cheese, apricots, nuts, herbs and seasoning and
use to stuff the pheasant cavaties.
2. Place in a roasting tin and lay the bacon rashers across the pheasant
breast, securing with cocktail sticks.
3. Roast in a preheated oven 190 &deg;C, 375 &deg;F, Gas Mark 5 for 20 minutes per
454g (1lb) plus 20 minutes extra.
4. Allow to stand for 10 minutes before serving.
5. Place on a serving plate garnished with the pine nuts and watercress.
Converted by MC_Buster.
NOTES : This dish makes a special roast for any occasion.
Converted by MM_Buster v2.0l.

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