Season: October – February
- Combination of pheasant and wood pigeon in one joint
- Gluten-free wild boar sausagemet stuffing
- Feeds 3-4
- Weight 1kg approx
- Dispatched chilled
The dark meat from the wood pigeon and the light meat from the pheasant combine well in this boned and stuffed roast. When cooked each slice provides a palate of three flavours – the two game bird meats and the stuffing in the middle.
Wing bone and part of drumstick boneĀ left in for presentationĀ , minimumĀ hassle, maximum taste
Refer to cooking guidanceĀ | stuffing ingredient list






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