Serves 8

Ingredients

4 whole breasts of pheasant

250g diced pancetta

1 whole onion

3 carrots

3 cloves of garlic

thyme/parsley

rosemary

1 tbs English mustard

1tbs Worcester sauce

600ml double cream

Method

In thick based smoking hot pan start to caramelise pancetta, until a golden colour.

Add diced onion, grated carrots, chopped garlic and all the herbs.

When the onion is nicely coloured and tender, add diced pheasant breasts.

5 minutes after adding the pheasant add a splash of Worcester sauce, together with the mustard.

Following this you need to add the double cream and cook no longer than 20 minutes.

Served best with a fried (Duck, Quail or Chicken) egg, with some nicely toasted sour dough bread.

Absolute Exmoor perfection!

Thanks to Jakub from The Culbone to let us have this recipe!