2 bay leaves salt and milled black pepper 1 clove garlic 1oz suet pint of salt little water to mix 1 glass red wine 1 tbsp fine-diced onion 1 pint reduced stock from carcass of pheasant and giblets little oil and butter for frying 2 pheasant breasts wrapped in smoked back bacon 20oz self-raising flour 1 tbsp tomato puree
Fry bacon-wrapped breasts in oil and butter until golden. Remove pheasant, add garlic and onion and cook until opaque. Add tomato puree and wine, stirring continually and cook for two minutes. Add stock, bay leaves, salt and pepper and continue to simmer for a further five minutes. Meanwhile, mix together the flour, suet, salt and water and form into balls. Poach in the reduced pheasant stock. To serve: Serve with a garnish of watercress, sautéed potatoes and vegetables of the day. Supplied by: Jeanne Weech, White Hart Inn, Corfe, Taunton