we do the multi bird job. I haven't decided as to what will go in it yet, that choice will be made at the fur and feather auction soon.
It will have a big chuck as the outside bird, pheasant which will be shot when I need it, partridge, pigeon and quail which I have in the freezer.
I bone all the birds out but this year I am going to fillet and skin most of the inner birds as the pheasant skin last year was a little rank.
Between each layer of bird will be a sage,onion, garlic,breadcrumb and pork mince stuffing.
The whole creation is sewn and then topped off with good bacon.
Then the u