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Roast Pheasant (for 2)

Place in roasting tray, put apple in the cavity and pour apple juice over.

Cook in medium oven approx one hour, if cooking more than one pheasant it takes a little longer.

Make gravy from juices, adding apricot jam or red current jelly.

All root vegetables are wonderful with pheasant.

Testimonials

Craigadam Dumfries Hotels won the MacAllan Taste of Scotland Award. Celia Pickup's success is a sound testimonial to the continuing excellence of her cooking and presentation. Celia Pickup has developed game cooking at Craigadam into a true 'Taste of Scotland'. The meals are sumptuous, the desserts not for the calorie-conscious all in the setting of the wood-panelled dining room Dumfries Hotels don't get better than Craigadam
 
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee