- Oven ready pheasant
- Pre heat the oven to 220c.
- Skin an oven ready pheasant.
- Tear off a big square of foil and place the pheasant on it.
- Cover with 4 heaped tablespoons of chutney.
- Season well.
- Make into a loose parcel and sit it in a roasting pan.
- Roast for 1 hour.
- Open up the parcel carefully, add 1/4 pint of cream, reseal and cook for a further 15 mins.
- Serve with creamy mashed potatoes and buttered parsnips.
This is Prue Coats’ recipe and we love it.