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Succulent pheasant breasts wrapped in bacon, braised in dry cider, and served with a caramelised shallot and crème fraîche sauce.
Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.
Sautéed pheasant with garlic, onions, and wild mushrooms in a white wine and cream sauce served over molded rice.
Pan-seared and roasted pheasant breasts glazed with redcurrant jelly, served on toasted bread with a savory wild mushroom compote.
Chargrilled pheasant served with a rich reduction of red wine and creamy Brussels sprouts with chestnuts and smoky bacon.
Pan-fried pheasant breasts and wild mushrooms in a rich port sauce, topped with creamy mashed potatoes and grilled until golden.