Sandra’s stuffed Pheasant.


Preparation time: 40 minutes
Cooking time: 15 minutes
Serves: 2-3 people


1 field&flower pheasant
1 orange
Fresh parsley
1/7 field&flower salted butter
Pinch of Salt

For Stuffing:

3 apples
1 bag of rice
Raisins (optional)


1. Cook the bag of rice

2.Place rice into a plastic bowl and mix with the apple (sliced), cinnamon and raisins (optional).

3. After washing, brush pheasant with butter. Sprinkle with freshly chopped parsley and add a pinch of salt.

4. Stuff the pheasant with half the rice, apple, cinnamon & raisin mixture (put aside the other half to serve alongside).

5. Cut the oranges into 6 and place around the pheasant.

6. Bake in the oven at about 195 C. The baking time : about 15 minutes – until the skin is golden brown.

7. Serve with the remaining rice, cinnamon and apple mixture!



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