Pheasant pizza

Cook: 18 mins

Ingredients

2 pheasant breasts

300g pizza tomato sauce

1 pizza base

1 mozzarella ball

10 olives

1 shallot

1 tbsp parmesan cheese

1 tbsp olive oil

1 tbsp sweet chilli sauce

A drizzle of balsamic vinegar

1 tbsp pesto

Oil for frying

1 knob of butter

Method

Heat the oven to 190°C . Heat a pan on the stove to a high temperature. Add a little oil and a knob of butter. Sear the breasts with the oil and butter for 2 minutes on each side. Remove from the pan and leave to cool. Spread the tomato sauce evenly on the pizza base. Take the cooled breasts and slice into medium-sized slices and place on the base.

Slice the Mozzarella and shallots into small slices and add to the base.

Mix the sweet chilli sauce with the olive oil and drizzle over the base.

Top the pizza with grated parmesan and the olives, drizzle with pesto and balsamic vinegar.

Cook for 18mins until golden brown. Serve with a mixed salad.

Recipe from Taste of Game chef, Mark Gough