Pheasant, bacon and avocado toasted club sandwich Recipe
By April 5, 2013Published:
- Yield: 6 Servings
Photo and Recipe by Charley May
- Place the whole pheasants in a roasting tin; add a generous splash of olive oil to both of the pheasants. Add salt and pepper to season and roast. Cook the meat, allowing approximately 20 minutes per pound at gas mark 4-5, or 180 Celsius. Allow the birds to cool before using the meat.
- Fry bacon until crisp, then set aside. Peel and remove the stones from the avocados and slice them finely, add a little lemon juice to the avocado. Toast and butter the bread and add the pheasant meat, bacon and avocado and serve.