Roast pheasant with bacon, potatoes and white wine

[EnidEatsPeasWithACocktailStick]

(one pheasant really only serves 2 or 3 at a push)

pheasant
butter 2 thick slices
thyme
6 rashers streaky
glass white wine
2 med sized potatoes, peeled and each cut into 6 chunks
4 med sized mushrooms

Put the bird in a roasting tin. smear with butter, dot with thyme sprigs, salt and pepper then wrap the rashers of bacon over the breast and tuck ends underneath.
Pour wine into tin, add potatoes and put bird in hot oven (190C, Gas 5) for 30 mins. Remove the bacon from the bird, put in mushrooms. return to oven for a further 15-30 mins (a large cock will need more time than a hen).

Remove from oven and leave to settle for 5/10 mins. Cut pheasant into 4 with a knife or game scissors. Serve with crusty white bread and a few soft salad leaves or watercress.

The potatoes go all crispy on the top and soft underneath from the juices

yum

Message withdrawn

That sounds lovely Enid. Always manage to overcook pheasant but will give that a go.

no gglp

cannot justify trip to London without seeing RL friends not virtual ones I am afraid

but I'd love the belt

yoyo this keeps it really moist