Cooking Suggestion
Add a little oil or butter to a frying pan over a medium heat. Place the pheasant breast into the pan and fry until lightly golden brown.
Turn the breast over and continue cooking, until almost cooked through, but still a little pink (or longer if you prefer meat well done). Remove from pan and set aside to rest. Ensure juices are running clear before removing from the pan.
Ingredients
Pheasant (98%), Garlic & Herb Marinade (2%) (vegetable oil (rapeseed), vegetable fat not hydrogenated (rapeseed, cacao butter) salt, yeast extract, garlic, herbs, onions, sugar, natural flavouring, spices).
Allergen statement
Any Allergens including cereals containing gluten, see ingredients in BOLD and CAPITALS.
Additional Warnings
Although every care has been taken to remove bones, some small pieces may remain.
May contain lead or steel shot
Nutritional per 100g
119 kcal / 505 Kj, Fat 1.9g, of which saturates 0.4g, Carbohydrates 0g, of which sugars 0g, Protein 27.1g, Salt 0.04g
Storage
Keep frozen at or below -18oC. Defrost 24hrs before required use in a refrigerator. Once defrosted keep refrigerated at or below 4oC and use within 10 days. Do not refreeze.
Derek Easton –
Good sized portions and very tasty. We’ll l definitely get this again 😁
Lynne –
Delicious and very tender, cooked very quickly in a hot frying pan. I am ordering some more.