Categories: September

Ingredients

• 1 young pheasant
• 1/2 apple or 1/2 small onion
• 2 tbsp butter
• 4 slices streaky bacon (optional)

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Put the pheasant in a roasting tin and season with salt and pepper inside and out.

2. Place 1/2 apple, cored and skinned, or 1/2 small onion inside the pheasant together with half the butter. Rub the outside of the bird with the remaining butter and cover the breast of the pheasant with the bacon. Alternatively, omit the bacon and wrap in foil.

3. Roast the pheasant in the preheated oven for 45 minutes. If it’s not wrapped in foil, baste the bird from time to time. Remove the bacon or peel back the foil for the final 10 minutes of cooking to brown the breast. Transfer the pheasant to a warm dish.

4. Make a thin gravy with the roasting juices. To serve, carve the bird and accompany with the gravy and seasonal vegetables.

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