Well we had a really nice Christmas Dinner. We had roast chicken, roast saddle of venison and a boned and stuffed roast duck.
The chicken was a free range corn fed bird which I stuffed with a homemade herb and sausage meat stuffing. I also added butter under the skin to keep the breast meat moist. The venison I wrapped in pancetta and simply roasted on a bed of chopped veg. The duck was purchased from Sainsburys and was boned and stuffed with an apricot stuffing.
All were delicious.
I served the meats with roast potatoes, roast parsnips (which were coated in an olive oil and honey), steamed vegetables, a variety of additional stuffings, chipolatas and yorkshire puddings.