Two Bird Roast

Two Bird Roast

This is a stunning recipe, perfect for a Sunday afternoon with family and friends. The Castle MacLellan Smoked Duck Pâté compliments the Pheasant beautifully.




  • 2 Pheasant Breast
  • 1 pk Castle Maclellan Smoked Duck Pate
  • 4 slices Thinly sliced Parma Ham
  • 250 mls Port
  • 2 tbsp Redcurrant Jelly


  1. Prepare pheasant breast
  2. Make slit in the underside of the breast
  3. Stuff with Castle Maclellan Smoked Duck Pate
  4. Wrap tightly with parma ham slices
  5. Place on a greased baking tray, put into preheated oven 200c Gas 6, for 20 mins
  6. Remove from oven and leave to rest for 5 to 10 mins before slicing
  7. Whilst resting make the redcurrant and port Jus
  8. Place the port and redcurrant into a saucepan bring to boil stirring until the redcurrant dissolves.
  9. Reduce until slightly thickened
  10. Slice the bird roast in half on an angle and drizzle the sauce
  11. Serve with vegetables of your choice

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