Recipe for Pheasant with Cheese and Apricot Stuffing 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x Pheasant
1 x 150 gram car soft cheese with garlic and parsley
125 gm Dried ready-to-eat apricots, chopped (4oz)
40 gm Pine nuts, (11/2oz)
2 tbl Freshly chopped mixed herbs
Salt and freshly ground black pepper
4 x Rashers streaky bacon
----------------- TO SERVE ----------------
Instructions:
Instructions: 1. Mix together the soft cheese, apricots, nuts, herbs and seasoning and use to stuff the pheasant cavaties.

2. Place in a roasting tin and lay the bacon rashers across the pheasant breast, securing with cocktail sticks.

3. Roast in a preheated oven 190 C, 375 F, Gas Mark 5 for 20 minutes per 454g (1lb) plus 20 minutes extra.

4. Allow to stand for 10 minutes before serving.

5. Place on a serving plate garnished with the pine nuts and watercress.

NOTES : This dish makes a special roast for any occasion.

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