Pheasant breast fillets
Fresh Ciabatta buns
Gherkins - sliced long ways (not cross ways like McDonalds...)
Caramelised onion & garlic relish
Red onion slices
Ok, take your pheasant fillets, rub with oil, salt & pepper. Add some oil to a pan and a knob of butter. When butter is melted in oil, cook breasts until tender and slightly pink. Take out and set aside to rest. Slice your bun in half and put Camembert slices on, then toast under a grill. When browned, put avocado, tomato and red onion slices on. Add salt & pepper. Gherkin goes on next, then a pheasant fillet, then relish, then another fillet. Then beetroot, lettuce and if you really want to (I did) put some mayonnaise on the top bun, then put it all together. Grab a beer.
Yummm. A fitting way to devour the last bird of the season.