This is an extremely rural dish. No fandangle nouveau cuisine here, simply old-fashioned cooking that gets the taste buds into gear and primes every shooter and countryman towards the forthcoming new season’s fare of game.

– butter
– shallots
-pheasant breasts (one per person)
-smoked bacon
-fresh rosemary
-1oz plain flour
-½ pint of milk
-salt and pepper

1. Using some butter, wipe and grease your cooking dish.

2. Roughly slice the shallots, garlic and mushrooms and place in the bottom of the dish.

3. Sit your pheasant breasts on top and season. Cover with a few slices of bacon and a sprig
of rosemary.

4. In a saucepan, make the white sauce by adding the flour to cold milk and mixing in 1oz of butter.

5. Bring to the boil, whisking the mixture continuously until it becomes a thick sauce.

6. Add a glug of sherry.

7. Pour the sauce over the breasts and cook uncovered in a pre-heated oven at 180°C for
25 minutes.

8. Serve with a thick hunk of bread.

For those new to cooking and the taste of game, this is a good introduction recipe. Making the sauce (no pre-made sauces in jars here) couldn’t be easier, by bringing cold milk to the boil and giving the mixture a good whisking. Making a white sauce is really as simple as that. If you can’t get fresh rosemary then use dried. Use any type of sherry. Use an onion if you cannot find shallots and serve hot from the dish with the sauce bubbling.