Baked Bird In Bird In Bird
This is a fantastic show piece of a recipe, I'm not really sure what to call it! You bake the birds in pastry, but the pastry isn’t meant to be eaten! So it's not a pie, And it's not really a roast!!
But! I couldn’t think of anything else to call this recipe, So Bird in Bird in Bird it is!!!!
You can of course make this at any time of the year if you so wish, But obviously a grand occasion calls for it, and it also has the added benefit of eating great hot as a main course, or, cold for lunch with pickles, I’ll let you guys be the judge, this really is a great show piece if you’re having a dinner party or something special
You’ll see a theme running through this recipe, so if you’re not to savvy at boning out birds! I’d ask your butcher to do this for you
Shopping list
1 pigeon boned
1 partridge boned
1 pheasant boned
1 goose boned
1kg of Cumberland sausage meat
1kg of hot water crust or puff pastry
100g of melted butter
A good handful of fresh chopped herbs, sage, rosemary, thyme and parsley
Seasoning
You’ll also need an ovenproof dish large enough to hold all of this! Because this is going to be rather large
Method
1. Pre heat your oven to 150c