Ingredients (serves two)
1 pheasant, oven-ready, or 2 pheasant breasts
A bunch of tarragon
Salt and pepper
Cut up the pheasant breasts into very small pieces by hand. Dice the onion, chop up the tarragon and add these to the meat. Break the egg and separate the yolk. Add the egg yolk to the pheasant, onion and tarragon, and mix well and season. Form into burger shapes. Fry in a little oil remembering that pheasant, unlike chicken, does not need to be well done. Serve in burger buns.