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Ingredients

• 4 tbsp olive oil
• 1 pheasant, cut into 4 pieces
• 50 g dry-cured streaky bacon, cut into lardons
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 bay leaf
• 1 tsp salt
• 100 ml madeira
• 100 ml brandy
• 100 ml chicken stock
• 2 carrots, finely chopped
• swede, finely chopped
• 500 g pack puff pastry, (use an all-butter puff for a better flavour)
• 1 tbsp butter, softened
• plain flour, to dust
• 1 egg yolk, lightly beaten, to glaze

Description

Pheasant Is Cheaper Than You Might Think, So Stock Up During The Season And Try Matthew Fort’s Bacon, Vegetable And Pheasant Pasties

UK TV