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Recipe provided by Field to Fork Food.
Put 6 pheasant breasts in a stew pot , with a finely chopped onion , 2 garlic cloves crushed , 2-3 mugs of water , and 2 tablespoons butter . Cook with the lid on for 1.5 hours .
Take out and there should be some juices in the bottom literally just pull the breasts apart with a fork to the consistency of pulled pork .
Use short crust pastry , use a pint glass pastry cutter and use as the bottoms of the pies In a Yorkshire pudding tray . Spoon in the pheasant and crumble some Stilton on the top , cut some lids out of pastry , cook for approx 20-30 mins.
Put 6 pheasant breasts in a stew pot , with a finely chopped onion , 2 garlic cloves crushed , 2-3 mugs of water , and 2 tablespoons butter . Cook with the lid on for 1.5 hours .
Take out and there should be some juices in the bottom literally just pull the breasts apart with a fork to the consistency of pulled pork .
Use short crust pastry , use a pint glass pastry cutter and use as the bottoms of the pies In a Yorkshire pudding tray . Spoon in the pheasant and crumble some Stilton on the top , cut some lids out of pastry , cook for approx 20-30 mins.
