2 x Pheasant breast.
Leaner than chicken but with a much fuller flavour, take care to keep the pheasant breast moist by wrapping in fatty bacon or cover in breadcrumbs and make a pheasant schnitzel.
These birds are sourced primarily from Monmouthshire, South Herefordshire and Gloucestershire. Game was once a key part of the butcher’s business with pheasant in abundance from country shoots.
NOTE: May Contain Shot