hedd-wyn Posted January 22, 2014 Report Share Posted January 22, 2014 I shot a Mallard, woodpigeon and a pheasant over the weekend and decided to have a crack at making a three bird roast. This was my first attempt and it turned out really nice. I only used the breasts and put some cranberry wensleydale cheese in the middle (between the butterflied woodpigeon) and wrapped the whole lot in streaky bacon to stop it from getting too dry. Made some port and redcurrant gravy to go with it as well. Sadly Mr Wyn is now vegetarian so had one of my mates round and he was pleased with the result, so give it a go if you've got a variety of game birds in the freezer. ATB Heddwch Quote Link to comment Share on other sites More sharing options...
Aled Posted January 23, 2014 Report Share Posted January 23, 2014 Wedi gweld hwnna ar facebook bore ma ....(saw that on facebook this morning) Looks very good Hedd Cheers Aled Quote Link to comment Share on other sites More sharing options...
hedd-wyn Posted January 23, 2014 Author Report Share Posted January 23, 2014 Diolch Al Couldn't eat it every day though, a reicpe for gout ha Quote Link to comment Share on other sites More sharing options...
wymberley Posted January 24, 2014 Report Share Posted January 24, 2014 Hate to say this, but if you look quickly at the end of the roast you can get the impression that there's some dog in there somewhere - start with the nose and work back. Quote Link to comment Share on other sites More sharing options...
hedd-wyn Posted January 24, 2014 Author Report Share Posted January 24, 2014 Hate to say this, but if you look quickly at the end of the roast you can get the impression that there's some dog in there somewhere - start with the nose and work back. I see it! Very creative Quote Link to comment Share on other sites More sharing options...
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