Pheasant breast with smoked bacon, wild garlic mash and carrot puree.

»» 4 pheasant breasts
»» 200g carrots
»» 2 large potatoes
»» 1 clove garlic (or wild garlic if seasonal)
»» 6 tbsp whipping cream
»» knob of butter
»» salt and pepper
»» 8 rashers sliced smoked bacon
»» Game stock thickened with gravy granules

Cook the carrot in a small amount of water with butter and nutmeg until it will mash up virtually dry.

Cook the potatoes, mash with either a clove of roasted garlic or 8 leaves of wild garlic and cream and salt and pepper to taste.

Season the pheasant breasts with salt, pepper and thyme.

Gently pan fry the breasts, 3 minutes on each side, and then leave to rest for a few minutes in the pan off the heat.

Grill or fry the bacon.

Place the carrot puree and mash on a plate and rest the pheasant breasts on top, place the bacon on top and pour some of the thickened stock over and around it.

When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.