I cook a lot of game in season, I think I invented this recipe. The principles are the same for Fowl,Rabbit or Hare, for the Rabbit and Hare you remove the back fillets.
Prep 24 hours before, pick a young pheasant (little spurs on the birds ankle) remove the breasts and place in a dish with a glug of madeira cover and put in the fridge.
Cut the rest of the bird into quarters.
Fry bacon in a casserole remove, fry the quarters remove, fry onions, garlic,carrots and celery then put the quarters and the bacon back in the pot, add red wine and the same quantity of chicken stock, simmer till the meat is tender do not season, strain liquid and reduce to a good sauce, remove all the meat from the bones and shred.
Make a bulb fennel and onion Marmalade
Make some savory crepes put grease proof between each one cover and put in fridge.
Mix the fennel and onion marmalade with the cooked meat season and cover put in the fridge.
23 hours later or 1 hr before you eat take everything out of the fridge.
Make a pillow by filling the crepe with the marmalade mix, melt some butter and oil in a fry pan and place the pillows seam side down and gently fry for about 20 mins, do not turn, it should have a crisp bottom only.
Place sauce on the heat and add a nut of butter, do not boil.
Heat oil in a fry pan and fry breasts to taste, rest then split horizontely and fan.
Pace the pillow on you plate, put the breast on top then run your sauce around.
This is a good diner party dish because after the prep 24 hours before it takes 30 mins on the night to finish, also I don't think you will find anyone outside my circle of friends who has had it before.