Wild Three Game Bird Roast

An Oven Ready Three Game Bird Roast: Wild Pheasant, Partridge and Pigeon for a delicious, easy yet impressive dinner. Serves 2 people. Approx weight 600g. Cooking Instructions: Preheat the overn to 180 degrees C, gas mark 4 Remove all packaging and place Three Bird Roast in roasting tin Roast for approx. 30 minutes per pound Baste frequently with pan juices Probe until core temperature is 67 degrees C Rest for 5-10 minutes on a warm serving plate, carve and serve   Our Weekly Market Wild Game is from Cartmel Valley Game & Smokehouse, a family run business established in 1994 by Jonathan & Susan Stott who still run it along with their daughter Georgina.  Jonathan says, "Cartmel Valley Game have gained an excellent reputation amongst the best restaurants in the Lake District for our finest quality game, ranging from pheasants, grouse, partridge, venison, rabbits and hares to unique beech flavoured smoked products."