This is one of my own.
The day before the dinner party.
Remove the breasts from your pheasant, place the breasts in a dish and put a few glugs of port in, cover and put in the fridge.
Make crepes and cover.
Fry some diced bacon, remove from the pan, chop the rest of the pheasant and fry, remove from pan.Fry carrots, onions and garlic then put the bacon and pheasant back in the pan and cover with red wine, bring to a boil and simmer till the meat is very tender, remove the carcass and strip the meat off and reserve.
Pass the stock the reduce to make a good gravy.
Shred onion and fennel on a mandolin then use to make a marmalade, cool, add the shredded pheasant meat cover and mix.
Take a crepe put a big blob of the mix in the middle and form a parcel, store in the fridge.
Next day. Take everything out of the fridge and bring up to room temp.
Take the pheasant breast out of the port and pour the port into your gravy bring to the boil and reduce again then monte au buerre.
Whilst you are making the gravy, melt a little butter in oil till it starts to sizzel then place the crepe parcels in the pan seam side down and fry slowly till sealed and crispy on that side only. Place the pillow on a warmed plate.
Flash fry the pheasant breasts, rest, slice horizontally, fan and sit on the pillow. Dress with the gravy
This dish is very impressive, it takes about 10 mins to finish as most of the work is done the day before.
I take it that we all know the importance of percy pepper and sidney salt so I did not mention them