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‘Pheasants spend the early part of their lives in large, open pens, but once they’re strong enough, they are released into the wild, where they live out the rest of their lives. Most of the meat we eat in the UK never gets it this good. I’m a sucker for chorizo. It’s such a gregarious, rich sausage. Pair it up with sweet parsnips and the lean pheasant and it becomes something even more fabulous.’ – Gill Meller.
Recipe Created by Gill Mellor and Photos by Andrew Montgomery.
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