If you are in a hurry and want a quick, tasty meal:
Take your cock pheasant (I roast the hens) and make an incision in the breast bone, peel away the skin and remove from the whole bird, cutting off wings, feet and head at bottom of neck.
Remove the breast filets either side of the breast bone and, using a sharp knife, butterfly each fillet.
Pour some olive oil onto your hands and pass the fillets through them, coveringg them in oil. Then season with salt and pepper.
Put a grill pan (with ridges) on the heat until very hot. Flash grill each fillet, turning once.
Put on a nice, large white plate with a good fresh salad of crisp lettuce, small, halved tomatoes and rocket. Dress the salad with balsamic vinegar and olive oil. Pour a little olive oil on the cooked fillets of pheasant and allow to cool for a miute before eating.
Keep the rest of the bird to make soup or stock.
I generally think pheasant best if hung for two days in a cold room.
