Brace of pheasant, brace of partridge, 2x 400g diced game mix( diced venison 40%, diced pheasant 20%, diced rabbit meat 20%, diced turkey meat 20%), 4 pheasant breasts, 500g of venison, apricot and brandy sausage meat ( venison meat 75%, pork meat, seasoning ( bread rusk ( salt, yeast, water, WHEAT flour), cut apricot pieces, stabiliser E451(i), herbs, sunflower oil, WHEAT flour, spices, dried onion, flavouring, preservative E221)
For allergens, including cereals containing gluten, see ingredients in uppercase.
Serving Size (Max):
Furness Fish & Game Limited
Moor Lane, Flookburgh, Grange-Over-Sands, Cumbria, LA11 7LS
Country of Origin:
Alcohol by ABV:
Lifestyle & Dietary
Suitable for Vegans:
NoSuitable for Vegetarians:
Preparation & Use
OVEN READY PHEASANT: Preheat the oven to 220°C, gas mark 7. Place the pheasant in a roasting tin and cook in the centre of the oven for 50 minutes. Baste frequently during cooking. Cook thoroughly until the juices run clear.
PHEASANT BREASTS: to pan-fry, heat 15g butter and 1 tbsp. olive oil in a frying pan. Add the fillets and cook over a high heat for 30 seconds on each side, reduce the heat and cook for 5-6 minutes. Cook thoroughly until the juices run clear.
PARTRIDGE: Preheat the oven to 220°C/fan 200°C/gas 7; Rub the skin of the Partridges with half of the butter and season with salt and black pepper. Roast in the Oven for approximately 30 minutes, Cook thoroughly until the juices run clear.
GAME CASSEROLE MIX: pre heat oven to 170°C, place the game mix in an oven proof dish with a lid, add a couple of springs of rosemary. Add sliced onions, carrots, parsnip, and mushroom; add red wine and beef stock covering all the meat and cook in the oven for 3 hours until the meat is tender stirring at intervals.
VENISON SAUSAGE MEAT: To bake, form the sausage meat into balls, place on a lightly greased baking tray in a preheated oven at 190C, gas mark 5 for 20-25 minutes.
Ready to Cook:
Raw or Cooked:
YesReady to Eat:
NoFrozen on Collection:
NoSuitable for Freezing: