In the restaurant we make rissoles from the meat from the pheasant legs and sometimes an extra whole bird. You simply pass the cooked meat through a mincer and add this to some finely chopped shallot sweated off with some finely chopped mushrooms (you can chop these in a Robot Coupe or other food processor). You can also add some of the bacon bits and vegetables from the sauce. Add some reduced pheasant stock, sauce or gravy – just enough to moisten the mixture, season it well and refrigerate it. We cut circles of pastry with a cutter and fill them with the mixture – a bit like a baby pasty – then deep fry them and serve them with a cup of consommé and a glass of dry Madeira.
(From A Very Honest Cook by Stephen Markwick and Fiona Beckett)