Pheasant Chilli

When out with Davy recently he graciously produced a pot of Pheasant chilli which he finished with saffron rice over the fire, I didn't have a spoon with me so a simple bit of improvisation took place

 

 

 

a split piece of green ash, quickly and roughly whittled (and I mean quickly, less than 5 minutes!)

 

 

 

and the feast was ready to devour, as for the recipe, you best asked him yourself on the Buzzard Facebook page.