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Ingredients

• 2 oz butter
• 2 pheasant breasts
• 200 ml double cream

Directions

Gently melt 2 oz butter in a small saucepan. Add 2 pheasant breasts and cook for about 2 minutes then turn over and cook for a further 2 minutes. Now add enough double cream so as to completely cover the pheasant breasts -- you will need approximately 200 ml double cream .

Bring the mixture almost to the boil and then cover and simmer for 35 minutes. Keep checking that the sauce isn't boiling because a) you don't want to ruin dinner and b) if it boils over onto the stove it sets like concrete!

I'd suggest serving with peas and roast potatoes.