Greetings!
Just a reminder that our early order offer of 5% discount for all orders made in November finishes on the 30th...............except, we don't like finishing offers on a Monday so it will probably run on until Sunday 6th December! The relevant code to use at checkout is in the 'DON'T FORGET' section above.
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 Aylesbury Ducks
A limited number of Richard Waller's delicious Aylesbury Ducks are available again between now and Christmas. But you will need to order fast
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Here's one from Clarissa
PHEASANT WITH NOODLES AND HORSERADISH CREAM
A delicious way of cooking pheasant breasts - don't overcook them, they should be slightly pink
You will need 75g butter, 4 pheasant breasts, 4 chopped shallots, 1 clove garlic, 2 tablespoons creamed horseradish, juice of half a lemon, 150ml double cream packet of green Italian noodles, some chopped parsley and salt & pepper
Heat the butter in a heavy frying pan and saute the pheasant breasts until they are sealed. Remove them and saute the shallots and garlic until the shallots are pale gold; remove and bin the garlic clove.
Stir the horseradish into the shallots and add a tablespoon or so of water and the lemon juice. Season. Return the pheasant breasts to the pan, add the cream and cover and cook gently for 15-20 minutes or until the breasts are just cooked. If the sauce is too 'wet' remove the brteasts and zap up the heat to reduce; if it's too dry, add a little more cream or dry white wine. Cook the noodles and drain and serve with the pheasant and sprinkle chopped parsley on top.
Wonderful
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 We are still on facebook
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 Your recipe in exchange for a 10% discount off your next online purchase
Clarissa DW's recipe for pheasant breasts is featured this time. Just send your recipe to me at ianrogers@manorfarmgame.co.uk and I'll send you your 10% code. |
