Pheasant suprême with wild mushroom compote

INGREDIENTS

• drizzle olive oil
• 2 x 125g/4½oz pheasant
• salt and freshly ground black pepper
• 2 tbsp redcurrant jelly
• handful fresh flatleaf parsley or coriander
• 20g/¾oz dried porcini (ceps) or dried mixed wild mushrooms
• 100g/3½oz fresh mushrooms (use wild mushrooms
• 2 tbsp olive oil
• 1 small red onion
• 2 cloves
• 3 ready-to-bake panini, baguettes
• Fresh parsley
• cranberries or redcurrants