Roast Pheasant with Wine Sauce

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

Preparation :

√  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

√ Gradually stir in the cream and heat gently

√ Serve the sauce with the pheasants and game chip"