Pheasant breast wrapped in pancetta

Serves 2

2 pheasant breasts

2 slices pancetta

1 tbsp butter

70g chestnut mushrooms, sliced

250ml chicken stock

250ml white wine

15g pink peppercorns, lightly crushed

30ml brandy

45ml Worcestershire sauce

150ml cream creamy mash and seasonal vegetables, to serve

Preheat the oven to 200ºC/gas mark 6. On a roasting dish, cover the pheasant breast with the pancetta slices and place in the centre of the oven for approximately 15 mins until the juices run clear. The thickest part of the breast should reach a temperature of 75ºC on a kitchen thermometer when it is ready.

In the meantime, make the mushroom and pink peppercorn sauce. In a large pan, heat the butter and sauté the mushrooms until golden, then set aside.

In the same saucepan, combine the stock, wine, pink peppercorns and brandy. Bring to the boil, then reduce by half.

In a separate saucepan, heat the Worcestershire sauce until caramelised. Add the mushrooms, reduced stock and cream, and simmer on a moderate heat until the sauce starts to bubble.

Remove the pheasant from the oven and allow to stand for 10 mins, then transfer to a plate. Pour over the sauce and serve alongside creamy mash and seasonal vegetables.