Pre heat the oven to 160 degrees & cook the pheasant legs for 2 hours.
Once cooled, pull off the meat & set the meat aside.
Peel the carrots, swede, celeriac & potatoes, par boil and once they are cooled, thinly slice.
Using a thick bottom pot, place one layer of potato, then for the second layer some of the slow cooked pheasant leg meat then a small amount of stock & a pinch of salt & pepper. REPEAT layers until all the sliced vegetables, meat & stock are used then cover with a lid or foil & cook in the oven for 30 minutes on 180 degrees.
Taking the 2 pheasant breasts, chopped parsley & smoked bacon, lay the bacon separately on a chopping board and sprinkle with parsley, then wrap the bacon around the pheasant breast.
Peel the baby parsnips, blanche them for 2 minutes in boiling water and then run them under cold water.
Heat a heavy bottom frying pan, add the garlic, rosemary & 2 pheasant breasts, cook until the bacon has browned. Remove the pheasant breasts from the pan and place on an oven tray and bake them for 12 minutes on 180 degrees & then remove and allow to cool.
Add the butter and parsnips to the frying pan and cook until the parnips have lightly browned.
Cook the kale in boiling water for 4 minutes, drain and serve.
"Another wonderful stay, lovely hotel, food & staff. Amazing! Will be back!"
Mr & Mrs Fountain- Lincolnshire
"Our first visit & we had a fantastic time. The service & staff are first class."
Richard & Yvonne- Kent
"Very relaxing & much enjoyed yet again."
Richard & Maggie- Stow Beden
"Fantastic hotel filled with fantastic staff."
Mr Lynch- Yorkshire
"Excellent! Each time we come it seems to improve even more."
Mr & Mrs Fletcher- Ely
"Another lovely stay, everything just perfect."
Mr & Mrs Cockle- Chelmsford
"Beautiful grounds, friendly staff & a great jog to the beach. Thanks"