Recipe for Pheasant with noodles and horseradish cream

From The Game Cookbook.

This recipe was invented by Clarissa's friend Marianne More-Gordon.

Don't overcook the pheasant breasts - they should be slightly pink.

75g (3oz) butter 4 pheasant breasts 4 shallots, chopped 1 clove garlic 2 tbsp creamed horseradish, or 1 tbsp strong horseradish, grated juice of half lemon 150ml (5 fl oz) double cream 1 packet black or green Italian noodles small bunch of parsley, chopped salt and pepper

Heat the butter in a heavy frying pan and sauté the pheasant breasts until they are sealed. Remove them and sauté the shallots and the garlic until the shallots are pale gold; remove and discard the garlic clove.

Stir the horseradish into the shallots and add a tablespoon or so of water and the lemon juice. Season. Return the pheasant breasts to the pan, add the cream and cover and cook gently for 15-20 minutes or until the breasts are just cooked. If the sauce is too wet, remove the breasts and zap up the heat to reduce; if it's too dry, add a little more cream or some dry white wine. Cook the noodles according to the instructions and drain. Serve the noodles with the pheasant and sprinkle chopped parsley on top.