– jointed pheasant (including de-breasted crown) – balsamic vinegar – olive oil – an onion, diced – fresh sage and rosemary – one clove of garlic – Italian white wine – a handful of pitted black olives – a handful of pine nuts – salt and pepper

1. Clean the pheasant and cut the game into manageable pieces on and off the bone. Rinse the meat in a small bowl of balsamic vinegar. Remove and place the meat to one side.

2. Into a large pan add a good glug of olive oil and the diced onion, coarsely chopped sage leaves and plenty of rosemary. Sauté the mixture on a medium to low heat until the onion begins to turn opaque.

3. Turn up the heat, add the game, stir until it browns. Season well, add the garlic clove crushed in the skin with a knife and half a bottle of Italian white wine. Reduce the heat and gently simmer the mixture for 15 or so minutes. Add the pine nuts and olives and cook for 15 minutes more.

4. Serve hot with game chips and wash down with the rest of the white wine.

Use dried herbs if fresh are not available, but if you do use fresh, make sure you use plenty. Reduce the liquid by at least half or more while simmering.

Use any good Italian white wine such as a Soave or a Frascati.

I like to toast some extra pine nuts to add as a garnish, but keep an eye on them as they cook very quickly.