Field to fork

Pheasant kebabs with couscous salad

SERVES 2

Ingredients

For the kebabs:

4 wooden skewers, soaked in water1 pack Wild and Game garlic and herb pheasant breasts1 small aubergine, cut into large chunks1 mediumHalf a red pepper or yellow, cut into large chunksHalf a green pepper, cut into large chunks12 medium mushroomsOlive oilSalt and pepper