Where I live is rural, so we get a lot of game available. Luckily over the years we have built a good relationship with our local gamekeeper so we can order directly. This is the first time I have come across pheasant thighs. I treated them like chicken thighs but cooked them less. They are small than chicken thighs and the bones are slightly smaller. The flavourwas delicious, not at all too gamey. I had to use mushrooms as both of their habitats are in the woods. This was tasty and not too unhealthy as I only added 2 tbsp of non-diary cream

Ingredients (serves 2)

• 6 skinless pheasant thighs
• 2 tsp dried mixed herbs, separated
• 1 sprig rosemary, finely chopped
• 1 tsp olive oil
• 75g smoked pancetta of bacon lardons
• 150g button chestnut mushrooms, kept whole, if you have a few bigger ones just half them
• 4 baby new potatoes, quartered
• 1 shallot, peeled and finely diced
• 1 garlic clove, peeled and finely chopped
• 1 tsp sweet smoked paprika
• 1 tsp tomato puree
• 300ml chicken stock
• 2 tbsp cream, I used plant based
• Juice and zest of a lemon
• Knob of butter for frying
• Splash of oil for frying
• Salt and pepper to taste

Directions

1. In a bowl add the pheasant thighs, 1tsp dried herbs, rosemary and the tsp of olive oil. Give it a mix to coat the pheasant thighs.
2. Heat a frying pan that has a lid until hot. Add the bacon or pancetta and cook for 2-3 minutes until they start to colourand release their fat. Remove the pancetta with a slotted spoon and set aside on a plate. Leave the fat in the pan,
3. In the same pan add a knob of butter until it starts to foam. Add the marinated pheasant thighs and sear for 2 minutes on each side, remove and set aside with the pancetta.
4. Now add the potatoes and mushrooms (add more butter if you need too) fry for 4-5 minutes. Again set aside with the pancetta and thighs.
5. Clean the pan out with some kitchen roll. Heat a drizzle of oil until hot. Add the shallots and fry stirring for a couple of minutes until translucent. Add in the garlic and cook for a further minute.
6. Stir in the paprika and tomato puree cook for 30 seconds. Add in the stock.
7. Return the pancetta, potatoes and mushrooms back to the pan. Sprinkle in the tsp of herbs. Nestle in the thighs. Bring to the boil then reduce to a low simmer. Out the lid on and simmer for 15 minutes stirring occasionally.
8. Get some foil ready, Remove the thighs from the pan cover in foil. Turn the heat up to medium simmer. Replace the lid and simmer for 5 minutes so the pheasant can rest and the potatoes can finish off cooking.
9. Once the potatoes are soft add the cream, lemon juice and zest and season to taste. Leave to warm through.
10. Put the rested thighs onto a serving dish. Pour the resting juices into the pan. Spoon everything from the pan around the thighs. Enjoy 😊