Pheasant
The lean, gamey meat of pheasant makes for a tasty autumnal treat when cooked with bacon and buttered root vegetable mash.
£7.95
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Pot roast (160C, pot with lid, onions, herbs, 300ml red wine) for 45 minutes.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
