Ingredients

Ingredients

• drizzle olive oil

• 2 x 125g/4½oz pheasant breasts (or breasts of guinea fowl, duck, partridge, pigeon of the same weight)

• salt and freshly ground black pepper

• 2 tbsp redcurrant jelly

• handful fresh flatleaf parsley or coriander, finely chopped

For the mushroom compote

• 20g/¾oz dried porcini (ceps) or dried mixed wild mushrooms, soaked for 30 minutes in warm water

• 100g/3½oz fresh mushrooms (use wild mushrooms such as Chanterelles, Pied de Mouton and Girolles, or less expensive brown caps, oysters, shiitake, button, or a mixture of the above)

• 2 tbsp olive oil

• 1 small red onion, finely chopped

• 2 cloves garlic, finely chopped

• salt and freshly ground black pepper

To serve

• 3 ready-to-bake panini, baguettes, ciabatta or 1 large focaccia (approximately 18cm/7in x 30cm/12in or 30cm/12in diameter round, sliced through the middle)

• Fresh parsley, chopped

• cranberries or redcurrants, to garnish (optional)

Description

Steps 1-10 Can Be Done Day In Advance

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