PHEASANT TIME

Maybe it is a bit of an acquired taste, but we decided on a Friday evening treat during our latest shopping expedition.
It is most unlike us to plump for a ready meal, but with such a choice in the food section, the idea of a pheasant mini  roast appealed to our taste buds.
Better still, as it was already prepared, there was little work to do in the kitchen apart from popping it in the oven and preparing some vegetables to accompany it.
At one time I was no stranger to pheasant, but it is many years since I enjoyed it,  and it was a first time treat for my wife Jill.   And gluten free, to boot.
Pheasant breasts wrapped in smoked streaky bacon and pheasant and pork chipolatas. And all cooked and on the table ready to eat in less than 35 minutes.
The result  . . .  marvellously easy to prepare after a tiring afternoon trudging round the shops.  Whether we have quite yet got the taste for pheasant is open for discussion.
But I can certainly see the attraction of ready prepared, maybe slightly exotic meals without the hassle of spending hours in preparation.