Skin the pheasants and cut the meat off the carcases, including legs and thighs, into short strips - but not too fat or too thick.

Melt the oil and butter together in batches - one ounce (25g) butter to every tablespoon of oil.

Dip the pheasant goujons into the beaten egg, and dip into a bowl of breadcrumbs until evenly and lightly covered all over.

Fry gently in the fats - about a minute or two on each side will do so that they don't dry out while you are keeping them warm.

Can be served cold for picnics or warm as a starter or snack.

Arrange in a wide shallow dish garnished with lemon wedges and parsley.

Try them with melted butter, or tartare sauce or a tomato coulis.