Not a budget recipe. I was generously given a couple of pheasants to experiment with and this is the result, no. 3 in my list of 101 things to do with a dead pheasant – pheasant burgerwiches.

The issue with pheasant is that it is a dry, dense meat with a sort of meaty, slightly liver-like flavour, so needs something to capitalise on these qualities. A burgerwich with home-made ketchup and sweet potato fries seemed to fit the bill.

Cooked the pheasant and picked off the meat. Could have roasted it (expensively) in the oven, but I used the magical slow cooker – it cooks using no more energy than a light bulb, costing pennies rather than pounds – on ‘low’ for six hours overnight.

Broke the meat into small pieces (not too small or it turns into crumbs) and fried it in light olive oil with a good shake of all-purpose seasoning, just long enough for the meat to start browning a bit.

For the fries, I peeled a sweet potato (if they’re really smooth, you can just scrub them to get the dirt off) and cut it into thin fries – need a good-sized, heavy knife for this.

Tossed them in a bowl with a bit of oil and more all-purpose seasoning (just salt and pepper will do if you haven’t got that) and roasted them for 30 minutes at 175°C – different ovens will need different times – just long enough for some of them to start browning or singeing at the ends.

For the burgerwich I used lightly toasted buttered bread, with a layers of salad, home-made tomato and onion relish, meat, more relish and salad.

The result was fine, athough having consumed a kilo of sweet potato fries while testing cooking times, the novelty was wearing off and I was craving normal fries again.

Have different plans for the second pheasant … watch this space.