• 4 tbsp olive oil
  • 1 large or 2 small pheasants
  • 1 carrot , chopped finely
  • 1 small onion, chopped finely
  • 2 celery sticks, chopped
  • 75g (3 oz) mushrooms, chopped finely
  • 2 tbsp flour
  • 900 ml (1 1/2 pints) chicken stock
  • 300 ml (1/2 pint) red wine
  • 1 tsp tomato puree
  • bouquet garni of bay leaf, thyme and parsley
  • salt and pepper to taste
  • watercress to garnish

Rub 2 tablespoons of the oil over the pheasants and season with salt and pepper. Cook in a preheated oven, 200°C/400°F/Gas Mark 6, for 25 minutes.

Meanwhile, heat the remaining oil in a pan, add the vegetables and saute for 5 minutes. Stir in the flour and cook for 2 minutes. Add the remaining ingredients and bring to the boil, stirring. Simmer for 15 minutes.

Cut the pheasants in half along the backbone, or into quarters if using 1 large pheasant.

Strain the sauce over the pheasants and return to the oven for 20-30 minutes or until cooked. Garnish with watercress to serve.