Pheasant With Cheese And Apricot Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Sainsbury3 | 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 | T | Freshly chopped mixed herbs |
| Salt and freshly ground | ||
| black pepper | ||
| 4 | Rashers streaky bacon | |
| Toasted pine nut kernels | ||
| fresh watercress |
INSTRUCTIONS
Mix together the soft cheese, apricots, nuts, herbs and seasoning and use to stuff the pheasant cavaties. Place in a roasting tin and lay the bacon rashers across the pheasant breast, securing with cocktail sticks. Roast in a preheated oven 190 øC, 375 øF, Gas Mark 5 for 20 minutes per 454g (1lb) plus 20 minutes extra. Allow to stand for 10 minutes before serving. 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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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 71
Total Fat: 8.3g
Cholesterol: 26.4mg
Sodium: 90.9mg
Potassium: 200.6mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 12.7g