Roast Pheasant with Bacon, Potatoes and White Wine

2 Servings
Pheasant
English
Quick Main Dish Pheasant English

1 large Pheasant oven ready
40 gram ter, two thick slices
a few sprigs of me
6 rashers of streaky on
2 medium-sized atoes each peeled and cut into about 6 chunks
4 medium-sized hrooms
1 glass larg te wine

Put the bird in a roasting tin. Smear with the butter, dot with thyme sprigs, a few grinds of salt and black pepper, then wrap the rashers of bacon over the breasts and tuck the ends underneath. You need not Make too much of this; we want them to curl up and be interesting. Pour the wine into the tin, add the potatoes and place the bird in a hot oven (190?C/375?F/Gas 5) for thirty minutes. Remove the bacon from the bird (it will crisp in the tin), drop in the mushrooms, cut into four or six if they are large, and return the bird to the oven for further fifteen to thirty minutes. A large cock will take about fifteen minutes more than a hen. The bird's juices will have soaked into the potatoes, but there may be a little impromptu gravy. The bird will be moist, you won't want much. Remove from the oven and leave to settle for five or ten minutes. If you feel like carving the bird then do so, though you could cut the pheasant into four with a heavy knife or game scissors (I do not know anyone who actually owns such things, but they are very useful), then pour over any juices from the pan. Some crusty white bread and a few soft salad leaves, such as mache, or better still watercress, would make adequate accompaniment.


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