Ingredients
- 8 pheasant breasts
- 500 g streaky bacon
- 200 g button mushrooms
- 4 large shallots
- 750 ml white wine
- 750 ml double (heavy) cream
- 1 loaf granary bread (or 2 packs of breadcrumbs)
- 50 g unsalted butter
- 1 chicken stock cube
- 75 g plain (all-purpose) flour
- 1 bunch of fresh parsley
- 1 pinch freshly ground black pepper
- 1 glug of olive oil
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