Three Bird Roast

Three Bird Roast

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A magnificent three bird roast, stuffed with perfectly seasoned wild boar and apricot sausage meat, formed into an attractive plump joint made from Pheasant, Mallard and Partridge. All bones  have been removed, making this the simplest joint to carve on a perfect  Sunday lunch.

Cooking instructions

Remove all packaging, ensure thoroughly defrosted. To roast, preheat the oven to 200°C, gas mark 6. Place the joint in a roasting tin. Cook in the centre of the preheated oven for 50-55 minutes. Baste frequently during cooking. Ensure Juices run clear and stand after cooking for 10min. Note cooking appliances may vary.



UK Pheasant (50%),Mallard(15%),Partridge(8%) Wild Boar and Apricot Stuffing (20%) (Wild Boar, Pork, Water, Apricots, Rice Flour). SULPHUR DIOXIDE) Rusk (potato powder, rice flour, salt, dextrose) salt, spices, demerara sugar, herbs, dehydrated onion, potato starch, preservative sodium Metal SULPHITE. Bacon (7%) (pork(87%) Potassium Nitrate

Allergen statement

Any Allergens including cereals containing gluten will be in Capitals, see ingredients for details.

Additional warnings

May contain shot

Nutritional Information

Nutritional per 100g

Energy kcal 161, Energy KJ 662, Fat(g) 3.3, Saturates (g) 1.9, Carbohydrates 1.9(g), Sugars (g) 0.5, Fibre 0.2(g), Salt (g) 0.15.

Storage instructions

Storage - Keep frozen at or below -18C. Defrost 24hrs before required use in a refrigerator. Do not refreeze.

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