You can use the recipe search box below to find some tasty new recipes.
Rinse the pheasants inside and out and then salt and pepper them generously. Cut the bacon into thin strips and lay it around the bird. Secure with kitchen twine, also binding the haunches. Preheat the oven to 230°C, gas mark 8, 450°F.
Sear the pheasant in the butter and cook in the oven for 60 minutes, occasionally turning and basting. Reduce the fat and add the grapes to the sauce. Serve the pheasant with red cabbage and potato croquettes.
2 kitchen-ready young pheasants
salt & black pepper
10oz fatty bacon 275g
1/4cup butter 2oz/50g
4oz black grapes 100g