Hi
Pulled these off the internet obviously will have to be tweaked to make them SW friendly
Legs
Uses: Thigh fillets can be stuffed, rolled and roasted and served with traditional accompaniments such as game chips, roast parsnips and redcurrant or crab apple jelly. Pheasant thigh fillets can also be casseroled with vegetables and stock.
To prepare: Remove all packaging. To roast, brush the fillets with oil, flatten and fill with a stuffing of your choice. Roll and secure.
To cook: To roast, preheat the oven to 220C, gas mark 7. Place the stuffed fillets in a roasting tin and cook for 20 minutes, brushing with oil occasionally during cooking. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat.
To casserole, preheat the oven to 170C, gas mark 3. Heat 1 tbsp oil in a frying pan, add the meat and brown on all sides. Transfer to a casserole dish, add vegetables and stock of your choice, cover and cook for 50-60 minutes in the centre of the oven. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.
Breasts
Uses: Breast fillets can be pan-fried or stir-fried. Serve breast fillets with celeriac mash, parsnip crisps and a rich gamey gravy made from the cooking juices. Mix stir-fried strips of pheasant with chunks of apple, crunchy slices of celery and fresh watercress and top with a creamy dressing for a delicious warm winter salad this works well with cold leftovers, too.
To prepare: Remove all packaging. Breast fillets can be marinaded prior to pan-frying, or cut into thin strips across the grain of the meat for stir-frying.
To cook: To pan-fry, heat 15g butter and 1 tbsp olive oil in a frying pan. Add the fillets and cook over a high heat for 30 seconds on each side, reduce the heat and cook for 5-6 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. To stir-fry, heat 1 tbsp oil in a frying pan and cook breast fillet strips for 2-4 minutes, stirring occasionally. Add any vegetables, flavourings and sauces as desired. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.