A while back a colleague in work gave some wild pheasant he'd shot. It's been in the freezer for a few weeks. Anyway I had two legs and two breasts, so I seasoned and then seared these, then softened some onions and garlic in a little oil with some butter. Then added carrots, and returned the pheasant with some chicken stock and red wine, Seasoned with a bay leaf and mixed herbs, and cooked for 4 hours in the slow cooker.

To accompany I am slow roasting potatoes cut very small, at 150 c in extra virgin olive oil, with a little salt pepper and a fair amount of rosemary.

A modest Shiraz will accompany this repast. I have tasted the gravy and I must say it's pretty good. I have never cooked pheasant before, though i have eaten it.

I have also had a little bit to drink, during a couple of video calls with friends and relatives, which is a great help during these extended periods of lock-down.

Be safe everyone...and please share what you're eating...