Serrano wrapped pheasant breast stuffed with Stornoway black pudding roasted with butter beans

Pheasant needs to a little bit of fat to protect and prevent drying out. Serrano ham is perfect for this. Stornoway black pudding, marag dubh in Gaelic, is a protected product in the EU reflecting it's importance. It is made by four butchers in the town to traditional methods and it's sweet iron rich flavour perfectly offsets the pheasant and salty ham.

This will serve 2 people (and leave some beans for you to have cold)

2 pheasant breasts
4 slices Serrano ham
2 slices Stornoway black pudding
2 large tins butter beans
50ml white wine
50ml concentrated stock
2 small onions finely chopped
2 cloves garlic

Ready to roll

Open up the pheasant breasts for stuffing, slice the black pudding for stuffing, keeping the trimmings for the beans. Place the ham slices two side by side slightly overlapping, place the pheasant at one end, put the black pudding into the opening and then roll round into a small parcel.

Put the oven on at 180C. Sweat the garlic and onions in a casserole dish until soft and then add the butter beans. Cook for a couple of minutes to make sure well coated and then add the wine and bring to the boil, when starting to evaporate add the stock and the pudding trimmings. Maintain a simmer and then place the pheasant on top, put the lid on and place in the oven for 15 minutes until the pheasant is tender. Let the pheasant rest a moment and check for seasoning in the beans then serve the pheasant on top in bowls (the beans shouldn't be too wet but shouldn't have dried out either)