Instructions

Prepare the Bannock

1. Preheat your oven to 350°F.
2. In a medium bowl, combine the flour, baking powder, and salt. Add the water and mix using a wooden spoon until a dough forms.
3. Turn the dough out onto a lightly floured work surface. Using your hands, flatten the dough so it is about an inch and a half thick.
4. Cut the dough into rounds using a round mold and place on a parchment lined baking sheet.
5. Bake for 20 minutes then remove from the oven and set aside.

Prepare the Pheasant

1. Break the pheasant down by removing the breasts and legs. Remove the wings from the breasts and season all the pieces generously with salt and pepper.
2. Place a large rondeau over medium high heat and add the vegetable oil.
3. Once the oil is hot, and the pieces of pheasant, skin side down and sear until the skin is golden brown, about 2-3 minutes.
4. Flip the meat over, turn the heat down to medium, and continue cooking for another 4-5 minutes. Remove the pieces of meat from the pan and set aside.
5. Add the onion, garlic, and carrots and cook for 4-5 minutes until the vegetables have softened.
6. Add the mushrooms, rosemary, and thyme and cook for another 3 minutes. Remove the vegetables from the pan and set aside.
7. Add the butter to the pan. Once the butter has melted and is foaming, add the flour and cook for 2 minutes, stirring constantly with a wooden spoon.
8. Pour in the chicken stock and whisk everything together.
9. Return the pieces of pheasant and all the vegetables to the pan, turn the heat up and bring everything to a boil.
10. Once it boils, turn the heat down to low and simmer for 25 minutes. Finally, add the peas and remove from the heat.
11. Cut the Bannock in half and place the bottom piece on a serving plate.
12. Spoon over a piece of pheasant along with some vegetables and some of the sauce and top with the other half of the Bannock.