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PHEASANT WITH QUINCE CHEESE (serves 2)
Fill the cavity of a pheasant with 2 tbspn Quince & Damson Cheese, or Quince Cheese with a sprig of thyme. Cover the breast with bacon, melt a little butter in an oven proof dish, add the pheasant and lightly brown. Pour in 1 or 2 glasses of red wine.
Place in a pre-heated oven (200C/400F/gas mark 6) and roast for 35-45 minutes, basting from time to time with the red wine and meat juices.
When cooked to taste, remove pheasant to a heated serving dish.
Optional: add crushed juniper berries or cranberries. Add a further glass of re wine to the juices and boil over a high heat to reduce.
Carve the bird in half and serve with roasting juices, mashed potatoes and cabbage. Add a small portion of Quince & Damson or Quince Cheese on the plate as a side dressing.
Fill the cavity of a pheasant with 2 tbspn Quince & Damson Cheese, or Quince Cheese with a sprig of thyme. Cover the breast with bacon, melt a little butter in an oven proof dish, add the pheasant and lightly brown. Pour in 1 or 2 glasses of red wine.
Place in a pre-heated oven (200C/400F/gas mark 6) and roast for 35-45 minutes, basting from time to time with the red wine and meat juices.
When cooked to taste, remove pheasant to a heated serving dish.
Optional: add crushed juniper berries or cranberries. Add a further glass of re wine to the juices and boil over a high heat to reduce.
Carve the bird in half and serve with roasting juices, mashed potatoes and cabbage. Add a small portion of Quince & Damson or Quince Cheese on the plate as a side dressing.
