I've been in the country, like over Easter.

All very nice, chickens, rabbits, pheasant in the garden, birdsong and this morning a great spotted woodpecker at the kitchen door.
I've brought back a phrozen pheasant and a brace of phrozen partridge who are currently sitting in the phreezer

What the phuck do I do with them? I'm inclined to casserole rather then roast the birds... any suggestions? Allegedly prunes go well with pheasant
