Delicious Festive Pheasant Parcels - recipe

[@tonytaylor1171]

Nicely done 😀

[@williamcrawford3974]

Tried it today, absolutely delicious!

[@atwies]

Absolutely fabulous recipe, thank you so much for sharing the video. 👍

[@neilmcclelland2615]

Bloody lovely

[@Biglandtrapper]

Now that sure looks good, I think I'm going to try similar with ptarmigan...

[@fieldsportstv]

That's a good idea. You'll need about twice as many ptarms as pheasants. I'll look out for the film. / Charlie

[@pilsley4737]

English bacon (& sausage) miss it so much.

[@tanner2stryker2]

Hell Ye that looks good

[@octagon12011]

Don't mess about plucking at all. Pinch the breast skin, insert point of knife and pull back to expose meat.

[@colinjohnston5465]

Ah, I have been looking for this recipe again. Going to try Cai's recipe, which looks superb, using haggis as the stuffing for Burns' Night at the end of the month. Not everyone likes haggis, no I don't understand it either, so only using a wee bit in the stuffing and will knock out pheasant breast stuffed with haggis, neeps and tatties and a creamy Drambuie sauce. What's not to like? Will let you know how it goes.