Pheasant with Black Pudding & cider gravy

Name: Pheasant with Black Pudding & cider gravy
Ingredients: 2 oven ready pheasant; 4 slices of black pudding; 175g/6oz plain sausagemeat – alternatively pick 6-8 of your favourite sausages and discard the skins; a handful of chopped chestnuts (you can buy vacuum packed cooked and peeled ones which saves a lot of bother); a handful of dried whole cranberries; 4-6 sage leaves; salt; pepper; butcher’s twine; 6 rashers of smoked streaky bacon; olive oil; Roasting juices; 300ml cider; 300ml chicken stock (you could always make a stock from the discarded pheasant carcasses and use this); 1tbsp plain flour; a large knob of butter

restless.co.uk

Freezer stuffed with game? You'll love this...

View full recipe on restless.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at restless.co.uk.

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Cooking tools:

Kitchen shears
Butcher's twine
Roasting pan
Chef's knife
Cutting board
Oven
Stove
Mixing bowl
Fork
Plate
Aluminum foil
Kitchen scale
Measuring cup

Ingredients

2 oven ready pheasant
4 slices of black pudding
175g/6oz plain sausagemeat – alternatively pick 6-8 of your favourite sausages and discard the skins
a handful of chopped chestnuts (you can buy vacuum packed cooked and peeled ones which saves a lot of bother)
a handful of dried whole cranberries
4-6 sage leaves
salt
pepper
butcher’s twine
6 rashers of smoked streaky bacon
olive oil
Roasting juices
300ml cider
300ml chicken stock (you could always make a stock from the discarded pheasant carcasses and use this)
1tbsp plain flour
a large knob of butter