Pheasant carbonara is a wonderfully comforting and hearty dish, but still quick and easy to prepare. If you’ve still got some game to be used then try pheasant carbonara, it is a great way to use up even slightly mangled birds. Just breast it and save what you can, no-one will ever know the retrieve was less than perfect.

Struggling for new ideas at the end of season? If you’ve still got some pheasant to use up, look no further than our top 10 best pheasant recipes. Whether you are using up leftovers with Lebanese pheasant broth or impressing guests with the perfect roast pheasant recipe, there is a pheasant recipe fit for every occassion.

PHEASANT CARBONARA

Serves 6

• 300g (101⁄2oz) dried linguini
• 50g (2oz) butter
• 1 clove garlic
• 100g (31⁄2oz) smoked bacon lardons
• 4 pheasant breasts, cut into strips
• 1⁄2 glass white wine
• 150ml (5fl oz) double cream
• 100g (31⁄2oz) parmesan, grated
• 2 egg yolks
• Salt
• Freshly grated black pepper
• Handful chopped parsley

If every now and then the dog mangles a bird, breast it and save what you can. Cut the breasts into strips and add the dainty morsels to a carbonara.

To make pheasant carbonara, start by cooking the pasta in lots of boiling salted water. This gives you nine minutes or so to do the rest.

Put a heavy pan on the heat and melt the butter. Grate the garlic into the butter and add the lardons and pheasant strips. Cook them for five minutes, and then add the wine.

Let this reduce on a very high heat, then add the cream. Reduce the cream by a third, then turn off the heat. Pop the cooked pasta into the pan and add the parmesan and egg yolks. Stir quickly, season and add the parsley.

Serve your pheasant carbonara with a crisp sancerre.