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Ingredients.
400g Pheasant cut into chunks (three to four breasts ish)
50g butter
1 tb sp olive oil
3 sweet spuds cut into chunks
225g Chestnut mushrooms (we use normal and its still lovely!)
2 cloves garlic
2 sprigs thyme
100ml chicken stock
150ml dbl cream
100g stilton (we tend to use a lot more than this as we add it to taste as we’re going along)
Puff pastry
1 Egg and rock salt for the top of pastry
Method.
Cook pheasant chunks until tender in butter and put to one side under foil, then cook sweet potato in butter and oil until soft, then add the mushrooms, half the Thyme and all the garlic and pheasant chunks and cook for about 4 minutes.
Pre heat oven to 180
*( at this point the originator of this recipe - Sue, recommends to put one tbl spoon of brandy over the mix and let it sit for a minute, we’ve never done this cos we never have brandy in but let me know if you try it! )
Add stock and cream and warm through gently then take off stove and stir in stilton (to taste)
Dish up, add pastry and brush with Egg and sprinkle the rest of Thyme and rock salt on the top PIERCE PASTRY with sharp knife and cook for about 20 min or until pastry rises and golden brown
