The Pheasants, delivered by friendly neighbour grateful I let beaters use our bridge to cross over into the wood.

Breasting the pheasant is the easiest way to process the pheasant. To breast the pheasant just pluck some features off, and cut or slice the skin and peal it back, then cut meat off. It means the leg meat is wasted, unless you feed them to my animals :-D

Breasting the pheasant

The pheasant breast is then diced

Bacon chunks, then veg (celery, leak, carrot, parnsip and squash), apple cider, chicken stock, meat

Cook bacon and veg in butter until soft

Here is some pastry I prepaired earlier ....

Pie mixture is added to pan

Pastry is rolled out

Pastry if put over top... then bake 30 minutes ....

The finished pie!