Roasted hen pheasant & game chips by Tim Maddams

Ingredients

• 1 whole, plucked and dressed hen pheasant
• A little pork fat or goose/duck fat
• Salt
• pepper
• A few sage leaves
• A good knob of butter
• ½ an onion, finely chopped
• ¼ pint whole milk
• 50G – 100g diced stale bread or, better still, home-made breadcrumbs
• A little freshly grated nutmeg
• 200g potatoes, peeled, very thinly sliced and dried well on some kitchen paper
• 300ml sunflower or vegetable oil, for deep-frying
• 1l dark game stock, or you can use chicken stock
• 1 glass dry cider
• Roasting juices from the pheasant pan