What you’ll need

1 pheasant breast
40g wild rice
40g white rice
2 cooked rashers smoked streaky bacon
100ml double or whipping cream
spring onion
handful of baby spinach
1tbsp parmesan cheese
1 tbsp Madeira sauce or gravy

Step one
Start cooking the rice

Step two
Season the pheasant breaks and pan fry them for eight minutes, skin side down. You should turn the breasts just once whilst pan frying.
When the pheasant breasts are cook, set them aside to rest for a few minutes

Step three
Once the rice is cooked, add the parmesan and cream and stir in the cooked chopped bacon, spring onion and half the gravy

Step four
Plate up the rice and add the spinach on top. Slice the pheasant breast, place on the top and drizzle the rest of the gravy over the top