250g diced pancetta
1 whole onion
3 cloves of garlic
1 tbs English mustard
1tbs Worcester sauce
600ml double cream
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!