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Roast Pheasant with Pistachio Stuffing
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As an alternative to the mammoth turkey, a brace of pheasants is an elegant choice for Christmas lunch. In Italy, game is popular throughout the winter and is often the choice for Christmas Day. Careful timing, lots of butter and a moist stuffing all help to keep the naturally lean meat succulent.
The Corker recommends: a classic game dish such as this sumptuous pheasant is perfect with rich but not overly tannic reds.
Typical values per serving:
This recipe was first published in December 2007.
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