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Roast Pheasant with Grape Stuffing
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Pheasant is an ideal bird for just two people. This recipe serves four, but if there are only two of you on Christmas Day, it will leave you with an extra pheasant and stuffing to eat cold on Boxing Day. Seedless grapes are quick to prepare, but for a really succulent stuffing, buy large, seeded grapes and peel, halve and seed them. To peel grapes, cover briefly with boiling water, then peel while still warm.
This recipe was first published in December 2001.