large pheasant breasts (or 6-8 small ones)
1 ½ fl oz Soy Sauce
fl oz Red wine
2 carrots (diced)
Red Onion (roughly chopped)
1 sweet potato (diced)
Ripe tomatoes (halved) or a tin of tomatoes
Garlic Cloves - optional!
tbsps olive oil
4 large potatoes, peeled, boiled, mashed with plenty of pepper, salt, butter or cream to taste
the Pheasant Breast for 2 hours before cooking.
all the vegetables together in a large roasting tin with olive oil
drizzled over for around half an hour at 220C /Gas 7 / 435F
Fry Oakcroft Pheasant Breasts gently in butter, for around 10 minutes (until cooked through).
over the mash with the roasted vegetables beside.