Pheasant is available from September to the end of January, but is at its best between November and December. Rebecca Joy included this recipe on her game menu as she feels that pheasant is probably the best-known British game bird and a very healthy meat that is low in fat and cholesterol. Young birds are best if roasted or grilled, whereas the older birds are best casseroled.

YOU WILL NEED Four pheasant breasts with the skin on Flour to dust pheasant breasts Vegetable oil Three shallots — chopped fine.

½ clove garlic — crushed 4 tbspns Calvados One small cooking apple — peeled and sliced ½ pt double cream Four sprigs thyme Salt and freshly ground black peppercorns to season.

Method: Using just enough oil to cover the bottom of a large ovenproof frying pan, fry the breasts, having dusted them with seasoned flour.

Cook quickly on both sides, and then place the pan in a moderate oven for approximately 20 minutes.

While the breasts are cooking, make the sauce by sweating the shallots and garlic in a little oil, until soft and translucent, but not brown.

Carefully add the Calvados and cook for one minute, then add the beef stock and cream and simmer for about five minutes or until the sauce thickens slightly.

Add the apple slices and the thyme leaves, cook the sauce for a moment more, and then set aside until the pheasant breasts are done.

Remove pheasant from oven and allow to rest for a few moments.

Serve the breasts with the sauce.

Note: Rebecca serves this dish on a bed of small potatoes that have been boiled then roasted in oil with sprigs of rosemary.