Pheasant

[Roxy]

Pheasant:

 

1 pheasant

6 rashers streaky bacon

half a pint of milk

Four large handfuls of stale white breadcrumbs

Large packet good-quality crisps

Brussels sprouts for two

2 shallots

12 cloves

Butter, salt and pepper

 

Stick the cloves into peeled shallots, pour the milk over them and leave to infuse in the milk on the back of the Aga (or on

a coolish radiator). After a couple of hours, add enough breadcrumbs to create a sloppy, but not liquid sauce. Leave to infuse again, off the heat. To serve, take out the shallots and cloves, add a walnut of butter and warm. This is the bread sauce.

[Vince from ShamWOW]

I'll try this one as well.