Following the instructions on the packet make up the gelatine with the stock and leave to cool whilst making the rest of the recipe. Put the pheasant meat, sherry, cayenne, sugar, tomato puree into a food processor and whizz until smooth. Add the aspic and marscapone, whizz again and turn into a serving dish, individual mould or wet ring mould. Allow to chill until set.

Turn out if required and garnish with watercress. Serve with

brown bread or toast.

4 leaves gelatine or powder equivalent

600ml pheasant or chicken stock, a stock cube is perfectly ok

600gms smoked pheasant breast, finely chopped and white sinews removed

75ml sherry

Pinch cayenne

Pinch sugar

1 tsp tomato puree

300ml marscapone

Salt & pepper to taste

Hot Smoked Pheasant Stroganoff

Melt the butter and oil in a frying pan. Add the onion and mushrooms and cook for about 5 mins until soft. Stir in the sliced smoked pheasant and soured cream, bring gently to a simmer for 5 mins, garnish with the parsley and serve

30gms butter

1 tbsp sunflower oil

2 smoked pheasant breasts, skin removed and thinly sliced

1 onion, finely diced

300gms button mushrooms, sliced

Salt & black pepper

300ml soured cream

Chopped parsley to garnish