A reader's recipe for pheasant crumble - Shooting UK
Cook up Pheasant Crumble Readers Recipe with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
Ingredients
- 4 or more diced pheasant breasts
- 250g smoked lardons or bacon
- 4 tbps olive or rapeseed oil
- 2 chopped onions (or one large one)
- 3 fine chopped cloves garlic
- 1-2 finely chopped red chillies
- 700g jar of passata
- Large glass of white wine (you can use a splash of sherry as well)
- 1 vegetable stock cube and cup of boiling water
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