Easy Peasy Pheasant Parcels


  • Oven ready pheasant
  • Chutney
  • Cream
  • Parsnips


  1. Pre heat the oven to 220c.
  2. Skin an oven ready pheasant.
  3. Tear off a big square of foil and place the pheasant on it.
  4. Cover with 4 heaped tablespoons of chutney.
  5. Season well.
  6. Make into a loose parcel and sit it in a roasting pan.
  7. Roast for 1 hour.
  8. Open up the parcel carefully, add 1/4 pint of cream, reseal and cook for a further 15 mins.
  9. Serve with creamy mashed potatoes and buttered parsnips.

This is Prue Coats’ recipe and we love it.