Wild Three Bird Roast

A celebration of wild game flavours, our Wild Three Bird Roast layers tender wild pheasant, mallard, and partridge, all combined with apricot and wild boar sausage meat and wrapped in bacon. With birds sourced from the finest English estates where they roam freely, protected from predators, foraging on a diet of seeds and berries to take on an incredible flavour. This roast delivers a classic centrepiece for a country Christmas feast.

Serving size guide

This is our recommendation: 

1.0kg - approx. servings 3 - 4

Good To Know

Ingredients & Nutritional's

*UK Pheasant (50%), *Mallard (15%), *Partridge (8%)
*Pork and Apple Stuffing (20%) (Pork (78%), *Water, *Apple (Dehydrated, Sodium Metabisulphite) (6%),) *Gluten-free Premium Pork Mix(Rusk(Dehydrated Potato, Rice Flour, Salt Dextrose), *Salt, *Spices(Ginger. Mace, Nutmeg, Pepper), Potato Starch, Pea Fibre, Herbs (Sage), *Preservative E221(Sodium sulphite), *Colour E120) (7%).
*UK Bacon Garnish (7%) (Pork 87%, *Water, *Salt, *Preservatives *Sodium Nitrate, Potassium Nitrate)Allergen Advice: Contains sulphite. Contains Bone and may contain Shot. *Denotes non-organic.

 

How To Store

Please Note: If you plan to purchase a Three Bird Roast before December 18th, please remember to store it in the freezer until you’re ready to cook it. Properly freezing your Three Bird Roast will ensure it stays fresh and flavourful for your Festive celebrations.

Remove the Whole Turkey from its wrapping, making sure you keep hold of the exact weight of the bird (you’ll find this on the card label, please remove the giblets bag before cooking). Place the Turkey onto a wire rack and sit the rack on a plate. 

Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C. 

Our Farms & Suppliers 

Our wild game is sourced from WilloGame, a cooperative comprising the finest estates and game providers across the country. They adhere to the highest standards and accreditations, ensuring that their game is always wild, never farmed. This sustainable approach helps manage game stocks and supports local wildlife.

How To Cook  

We recommend:

Cooking Time for a 1 kg Wild Bird Roast

For a 1 kg wild bird roast at 180°C (350°F), the approximate cooking time is:

Wild Bird Roast Weight	Roasting Time (hours)
1 kg	45 min - 1 hour

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Cooking Steps

1. Preparation:

   • Preheat your oven to 180°C (350°F).
   • Take the wild bird roast out of the refrigerator 30 minutes before cooking to bring it to room temperature.
   • Pat the roast dry with paper towels. This helps ensure crispy skin or a good browning on the surface.
   • Rub the bird with olive oil or butter to help retain moisture during cooking.
   • Season generously with salt, pepper, and herbs such as rosemary, thyme, or sage. You can also add minced garlic for extra flavour.

2. Optional Stuffing:

   • If desired, you can stuff the cavity with light aromatics such as apple slices, onions, and herbs. However, keep it light, as heavier stuffing may affect cooking time and moisture levels.

3. Roasting:

   • Place the wild bird roast on a roasting rack in a roasting pan to allow heat to circulate evenly and fat to drain away.
   • Roast for 45 minutes to 1 hour, depending on the thickness of the meat.
   • Basting: After the first 20 minutes, begin basting the roast with its own juices or additional melted butter. Baste every 15 minutes to keep the meat tender and flavourful.

4. Check Doneness:

   • Use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the meat (away from bones). The internal temperature should reach 75°C (165°F) for the bird to be fully cooked.
   • If the roast begins to brown too quickly, cover it loosely with foil to prevent burning.