Cardney Estate pheasant with a chanterelle and cep sausage, hispi cabbage, roast onions and thyme

2 pheasants, legs removed for sausage Chanterelle and cep sausage 100g chanterelles 100g ceps 100g pheasant 1 egg white 100ml double cream Salt and pepper

Method: Cook chanterelles and ceps and chop roughly once cool. Then process the leg meat with egg white then push through a sieve.

Mix in cream, chopped ceps and chanterelles and season with salt and pepper.

Place on a sheet of cling film and roll up tightly in a sausage shape. Tie ends and poach in simmering water for five minutes. Once cooked place in an ice bath to cool down rapidly. Hispi cabbage 100g Hispi cabbage 1 tsp butter

Method: Shred the cabbage and cook in butter for two minutes and season. Keep warm. Roast onions Red and white onions Olive oil Thyme sprigs

Method: Half the red and white onions and place cut side down on a tray with a little olive oil, salt and pepper and thyme sprigs and roast for 20 minutes. Cardney Estate pheasants 2 pheasants Thyme Butter

Method: Roast the pheasant crowns in oven with thyme, butter and seasoning for 20 minutes. Keep the roasting juices for garnish and rest in a warm place for 10 minutes.

Pan fry sausage in a little butter and place on a warm plate.

Arrange pheasant breast on the hispi cabbage, add the sausage and onions and spoon over the warm roasting juices.