To appreciate the distinctive flavour of this dish you must first hang the birds for a week before plucking to tenderise and flavour the meat; delicious served with game chips
Ingredients:
2 young pheasants, hens if possible as they are smaller and more tender
2 oz. (50g) butter
4 rashers straky bacon
1 bouqet garni
2 tbsps. flour
1 tsp. dried thyme
4 fl. oz. (125ml) single cream
salt and pepper
15 fl. oz. (425ml) red wine
Cooking Instructions:
Wash and dry the birds and season inside and out with salt and pepper
Melt half the butter in a roasting pan, add the pheasants and brown on all sides
Arrange the bacon rashers on the pheasant breasts then slowly pour the wine over them
Add the thyme and bouquet garni and bring to the boil
Roast the pheasants in a pre-heated oven at 350F, Gas Mark 4, 180C for just over an hour or until they are cooked through
Remove the pheasants and keep warm
Strain the remaining juices from the pan into a jug
Gently melt the remaining butter in a saucepan and stir in the flour to form a smooth paste
Stir in the juices from the jug, bring to the boil, and simmer for 2 minutes