Instructions: Make the stock the day before.

Trim the skin and any excess fat from the pheasants and arrange snugly in a casserole or pan just large enough to take them with the stock ingredients and some seasoning.

Cover with cold water bring to the boil on the boiling plate and simmer for 5 minutes.

Cover and transfer to the simmering oven for 1 to 1 1/2 hours until the pheasants are very tender.

Leave to cool completely in the liquid. This will ensure that the pheasants are moist.

Measure out 225ml stock to use in the dish.

When the pheasants are cool carefully strip all the meat from the birds and cut into neat pieces discarding all the bones and skin.

Use the bones to enrich the leftover stock.

Heat the oil in a largish pan on the boiling plate and sauce the onion for a few minutes.

Cover and transfer to the simmering oven for about 15 minutes until soft.

Add the flour then the measured stock stirring well to the onion on the boiling plate.

When it boils transfer to the simmering plate.

Allow to thicken then stir in the creme fraiche.

Stirring continually add the mango chutney worcestershire sauce and some seasoning.

Add half of the fresh mango and the strips of pheasant meat.

If the sauce is a little thick thin it down using more stock.

Turn into an ovenproof dish (not too shallow).

Rehear the pheasant on the second set of runners in the roasting oven for about 15 minutes until brown on top and piping hot.

Garnish with the remaining slices of fresh mango and the chopped parsley.

Serve with mashed potato with added herbs and a good salad or broccoli.

This is an excellent recipe for using pheasants from the freezer when you are not too sure hove long theyve been there or how old the birds are. It also produces plenty of delicious stock for use in other recipes.

Serves 6

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