pheasant with bruschetta

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snacks and sides | serves 4
1. Season pheasant and dust with flour. Heat oil in a heavy-based pan. Add pheasant and seal until golden-brown and crisp. Reduce heat, add garlic, chillies and rosemary, cover and cook for 30 minutes, turning occasionally. Raise heat to high, remove lid, add the wine and simmer until evaporated.
2. For the bruschetta, toast ciabatta, rub with cut garlic and drizzle with some of the oil that has risen to the top of the pheasant sauce. Serve pheasant with bruschetta and some of the sauce.

Recipe by Andy Harris, Photography by Sam Stowell

• from Jamie Magazine Recipe Yearbook

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ingredients

• 2 pheasants – ask your butcher to chop them into medium-sized pieces (and include the liver, kidney and ribs)
• Plain flour, for dusting
• 150ml extra-virgin olive oil
• 1 garlic bulb, cloves separated but skins left on
• 2 whole red chillies, sliced in half lengthways and deseeded
• Bunch of rosemary, broken in half
• 150ml white wine
Bruschetta
• Slices of ciabatta
• Cut garlic cloves