: I don't like the taste of the Bu**Er's anyway [/QUOTE]

O I don't know. Get some good quality sausage meat, course ground chesnuts, a little sage and a dessert apple. Mix up you stuffing, ram it home and two rashers of good smoked streaky bacon over the breast. Roasted well and it will stay nice and moist. Wash down with a good pinot noir (not necessarily Burgandy too expensive) and droooollll My Christmas dinner. Beats a turkey any day.

Must agree with Richard though. Shooting Pheasants on someones eles land when there to control rabbits is somewhat taking the p***