An great alternative for Boxing Day or Christmas Eve. It would also impress at a dinner party.
This recipe was given to us by The Rigbye Arms Country Inn & Feather & Fin Restaurant. An award winning historic pub and restaurant set in Wrightington in the beautiful countryside of rural Lancashire
Three Bird Roast
By November 17, 2014Published:
- Yield: 1 joint (1-2 Servings)
- Prep: 30 mins
- Cook: 25 mins
- Ready In: 55 mins
Pheasant, partridge and pigeon breast roast
- 1 breast pheasant
- 1 breast partridge
- 1 breast pigeon
- 6 oz quality sausage meat or game sausage meat
- 6 rashers streaky bacon
- 1 pinch salt and black peper
- 1 pinch mixed herbs dried
- Lay the streaky bacon out horizontally, as tight as you can next to each other. Place the pheasant breast vertically on the bacon at one end, season with a little salt and pepper
and a tiny pinch of herbs.
- Place a flattened piece of sausage meat 1 or 2oz on top of the pheasant
breast. Repeat the process with the partridge and pigeon.
- Begin to roll the three birds and bacon
as tight as you can until all the breast meat is covered in bacon. Trim off any excess bacon and reserve.
- It can now be wrapped in cling film keeping it tight as possible, rolling it up like a Christmas cracker
twisting the ends as tight as you can.
- Place the three bird roast onto a cold baking tray and roast in a pre heated oven at 180 degrees
for 20 to 25 minutes.
- The cling film acts as a mini oven and all the flavours are locked in and it stays
moist. Leave it to rest for 10 to 15 minutes. You can chill it at this point if you wish and reheat
in a hot oven for 12 to 15 minutes next day.
- To serve:-
Snip off the ends of cling film and slice using a sharp knife, serve with creamy mashed potato
sautéed sliced sprouts with bacon use the streaky bacon trimmings, buttered carrots and a port wine
sauce, bread sauce and red currant jelly. Partner with a good bottle of claret. Enjoy !!