To make this super easy pheasant curry, start by frying onions in a little oil in a large frying pan. Stir in sliced mushrooms and fry until browned. Once the onions and mushrooms have softened, add the sliced pheasant breasts and fry for a few more minutes. Stir in a jar of your chosen curry sauce to the pan, bring to the boil and leave to simmer. Finally remove the pan off the heat and serve with rice, poppadoms and naan bread. This is also a great recipe to be done in a slow cooker all day while out on the shoot. Brown the meat off first and add all the ingredients to the slow cooker with the sauce. Leave it on low all day so that it is ready when you return home on a cold winter's day. Use a microwave rice to have a meal in two minutes, sit back in the chair and stoke up the fire!