Pan-fried cider pheasant

1 Season the pheasant joints. Heat the oil in a large heavy-based pan and sear the joints all over until golden. Set to one side. Add the shallots, carrots and garlic to the same pan and cook over a medium heat until golden, adding a little more oil if needed.

2 Stir in the flour and cook for 2 minutes. Add the cider and stock and whisk until smooth. Bring to the boil, bubble for a minute or two, add the bay leaves and return the pheasant to the pan. Cover and cook for 45 minutes, adding boiling water if needed. Stir in the crème fraîche, season to taste, scatter with parsley and serve with mash and steamed kale.