‘Tis the season to be jolly, tra la la la la la la la la… I can’t sing but I can’t help myself bursting into song and feeling the festive spirit as I am writing this recipe. These little numbers are simply fantastic, not only served as a canapé or snack, but as part of all the trimmings with your Christmas feast (or any roast for that matter).
The game season is in full swing and hopefully everyone has enjoyed a pheasant or two so far this season. They are easy to come by and if like me you prefer to cook the breast and legs separately, then this recipe is an ideal one to use up the pheasant legs that have accumulated during the season.
You will be pleasantly surprised how much meat is on a pheasant’s leg, quite a lot once it’s cooked well and you flake the