Thanks to Nick Emmel for this bird in a pie.
Take a cock pheasant, casserole in one pint of stock for one-and-a-half hours, strip meat from the carcass and slice into thin strips. Boil four ounces of rice and add to the meat along with two ounces of golden raisins.
Soften a finely chopped onion and eight ounces of chopped mushrooms in butter. Add to the mixture. Season to taste. Meanwhile prepare eight ounces of puff-pastry. Wrap the mixture in the pastry, as one would a sausage roll.
Bake in a medium oven for 45 minutes. Serve with a sauce of cranberries, morrelo cherries, onion, and green chilli.
(from Farlows Game and Fish Cookbook. The Game Conservancy Council. Shrewsbury 2002)
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