Date Night Dinner Hamper of Pheasant With Smoked Bacon, Cabbage, Baby Onions & Pink Fir Potatoes For 2
Pheasant, bacon, and cabbage, another classic combination of flavors. Served with baby onions and turned potatoes, the richness of the meat is matched with the salty bacon and heartiness of the cabbage
Note From Chef Spencer Westcott This recipe takes me back to my days at the Ritz. Remember to rest your pheasant after cooking to keep it moist.
Artisan ingredients included:
- 1 700-900g Wild Pheasant-Currently Out of Season So Will be Frozen. Don’t Refreeze.
- 100g Italian Pancetta
- 1 Savoy Cabbage
- 1 Bunch Rosemary
- 1 Bunch Thyme
- 100g Baby Onions
- 500g French Pink Fir Potatoes
From Your Cupboard:
- Vegetable Oil
- Unsalted Butter
- Sea salt
- Freshly-ground black pepper
- Cider or Chicken Stock
Allergens
–Milk
We understand your concerns about potential allergens in the foods you eat. Our primary goal is to provide accurate information on the packaging of each product. To do this, we carefully manage the ingredients we buy and how we prepare our products. While we take extreme cautions to minimize the risk of cross contamination, the products we receive from our suppliers, such as pastes and sauces, may contain potential traces of allergens and manufacturers may also change their formulations without our knowledge. If you have allergy concerns, it is important to carefully read the information on each package.
Related Products
