Pheasant

1. Roll the Pheasant in a hot frying pan, to colour on all sides.
2. Preheat oven to 220°C (Gas Mark 7).
3. Roast for 20 minutes at 220°C (Gas Mark 7).
4. Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 30-40 minutes.
5. Remove the joint from the oven and rest for 10 minutes before carving.

Pheasant Breast

1. Preheat frying pan
2. Add Chopped Garlic, Black pepper & Oil
3. Add pheasant breast (2 Per person) and cook for 1-2 mins each side.
4. Stir fry a selection of your chosen vegetables
5. Prepare cous cous
6. Serve this remarkably simple but wonderfully tasty meal

Duck

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 20 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for 60-90 minutes.
4. Remove the joint from the oven and rest for 15 minutes before carving.

Mallard Duck

1. Roll the Duck in a hot frying pan, to colour on all sides.
2. Preheat oven to 220°C (Gas Mark 7).
3. Roast for 20 minutes at 220°C (Gas Mark 7).
4. Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for 35-45 minutes.
5. Remove the joint from the oven and rest for 10 minutes before carving.

Grouse

1. Roll the Grouse in a hot frying pan, to colour on all sides.
2. Preheat oven to 220°C (Gas Mark 7).
3. Roast for 5 minutes at 220°C (Gas Mark 7).
4. Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for 20 minutes.
5. Remove the joint from the oven and rest for 15 minutes before carving.

Goose cook 30 minutes per kilo plus 30 minutes. 

1. Preheat oven to 220°C (Gas Mark 7).
2. Place the goose ideally on a rack with a roasting tray below to catch the fat.      Do Not Cover
3. Roast for 30 minutes at 220°C (Gas Mark 7).
4. Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for 70-120 minutes, depending on size
5. Remove the joint from the oven, cover and rest for 20-30 minutes before carving, this will make the task far easier to manage, and give you better portion control.