Ingredients

Oil

2 onions, peeled

2 oven-ready pheasants

50g butter

2tbsp mango chutney (optional)

2tbsp créme freche

salt and pepper

Method

Brush two foil squares with oil. Place an onion inside each bird, and smear the skin with butter. Place each bird on a foil square, and top with the chutney. Season well. Make it in loose parcels, so the steam can circulate, but seal the foil tightly. Place in a roasting dish in a pre-heated oven at 200øC, 400øF, or gas mark 6 for an hour (or 2 hours at 150øC, 300øF, or gas mark 2 for older birds). Open up the parcels, and roast for a further 10 minutes. To make the sauce, pour the cooking juices into a pan, add the creme freche and bubble for a couple of minutes.