right how to prepare and cook a pheasant part 2 part 1 you saw me prepare the bird break it down bone out into these breasts ear and the legs and as such as pottery we're going to do a dish with the breasts we're going to do a kind of a stroganoff kind of a dish so I just want to spin you round the ingredients I've got some pheasant breasts some parsley butter lemon juice two garlic cloves chopped shallot chopped some mustard some cream only use a couple anchovy Phillips the gherkins and / mint on Cayenne some capers some seasoning it's a nice wine I mean it has a bit of bad press presence you know because a lot of it gets shot and a lot of people don't eat it because they think it's gonna be strong tasting gay you know gamy Drive springy but that's you know it's not like that at all you cook it like this it's gonna be moist and tasty I don't have my pheasants no more than two days if I do you know what I like it as it is you know I don't want to build up that gamey flavor I think it's a bit of an old-school thing to do so what we're gonna do it quickly I'll get on this get that butter in the pan gonna take two of these breasts I'm gonna cut it into strips and once that butter starts browning you can start frying this off get that nice brown nutty flavor out of that oil out of that butter burn why's that so I'll just put out two strips wait till that gets up so he smells nutty Brown's son's gonna lay in my presence not too much don't take the heat up the pan do in two batches no we're going to do its color that is nice and golden second batch what I've done I've took the first batch I'll put it on a plate and that will help the coupling that will make it turn there so we're basically part cooking it and then the rest of it when we've made up the sauce will go in there and it will just gently tick over will be fantastic so what I'll throw those up and we'll get on this butter putting moisture Lots once you up chopped 2 cloves of garlic turn the heat down we're just going to soften those up gently won't take long so nicely finely diced and the question is is it too early top the cheeky little said I mean the Sun must be going over the yardarm in some part of this distant Empire of ours not one anyway loudly that's awfully silly to that then where's my girl Kim basically this is like a salsa verde type you know sauce it's got the same components as if you were going to do a salsa verde and this is a great way of cooking this presence it takes minutes so there's my girl can in we'll take a couple of anchovies for this come here little creatures just give them a quick flip through with a knife to the pan building up the flavors lovely you get a couple too many shot them get them in quite a bit of wine beautiful my cream Oh lovely that's that can you add my paprika and get the lid off catch me out every time flip a pre-k some mustard almonds and it's such a KN it's on the end of the spoon we let that amalgamate and then we're putting our pheasant similar similar so there's my sauce talk to this simmer and we will let that simmer for five minutes or so until gets nice into a thick creamy and rich with better back in that's some lemon juice get some parsley on it jobs are good right so my sauce is going lovely there it's been simmering for five minutes so in with the brown pheasants and that liquid gold that juice where it's relaxed give that a mix up top some party I mean you ain't got to be too fussy a bit rustic I'll call my dishes keeping it real so nice handful of parsley the juice of half a lemon and we're cranking some pepper pepper give that a stir up let it warm through I'm going to serve up that dish what more could you ask it doesn't get simpler be warming up through now hmm I've checked it for seasoning it's fantastic right on my plate I mean this two breasts easily to save two people and it's an all like it on the plate so you can have a look lovely sauce you can suit this there's some rice plain steamed rice for just like this and a nice crusty bread there you have it I'm gonna give it a go I know some people they say why did you keep eating it well I cooked it why not it's fantastic so I'm good tender fantastic guys hmm just want to show you how well that meat is cooked quick flash fried and then we've simmered it it's fantastic to see tender cooking this is you've opened up a lot or aligned so I'll say thanks to watching fantastic have another bite please give that a go look out for part three Cheers game on