Ingredients:
1 Pheasant
½ bottle of Lindisfarne Mede
1 small onion, finely chopped
2oz butter
1 tsp honey
1 bunch of fresh chervil, chopped
4 juniper berries, crushed
5 fl oz of double cream
Salt and freshly milled black pepper

Stock:
Bones and legs of pheasant
3 Bay leaves
Chervil and parsley stalks
6 whole peppercorns
1 tsp of salt

Preparation:
Remove pheasant breasts. Put the breasts in a deep dish and cover with Lindisfarne Mede. Cover and store in fridge for 24 hours, turning the breasts a couple of times. Make the stock by boiling the bones with the herbs and seasoning in one pint of water for an hour.

Sweat the onion in the butter in a deep frying pan. Add the honey, chervil and juniper berries. Stir well, then remove the breasts from the marinade (keep marinade to one side) and add them to the pan. Fry on both sides, making sure that the onions do not burn. Add 4 fl oz of the reserved mead, plus about 10oz of the pheasant stock – enough to cover the breasts.

Keep the pan on a brisk heat, turning the breasts from time to time for around seven minutes. Transfer breasts to a plate and reduce sauce by about one-third. Turn down the heat and add the cream. Boil up again for about one minute, adding the salt and pepper to taste. Return the breasts briefly to the pan to heat thoroughly.