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Suffolk pheasant and chestnuts with a cream and sage sauce
Catch method trawl
Remove the foil and increase the oven temperature to 200 for the last 30 minutes of cooking time to frazzle up the crackling
Giblets included
Wild Boar Tenderloin wood pigeon Suffolk pheasant and chestnuts withAvailable: All year Most tender cut 1 per pack 200g 300g Packed with flavour Dispatched chilled The tenderloin comes from the underside of the saddle. It is the most tender fillet, and can be panfried, grilled or roasted. Just rub oil and season, using the grill cook for 3 5 mins per side depending on individual taste. Works very well as a creative take on a wellington!
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