Roast Pheasant

Equipment

• Roasting Dish 
• Chopping Board
• Sharp knife
• Tin foil

Ingredients

• 1 Pheasant
• 10 Rashers of streaky bacon (4 slices roughly chopped)
• Small bunch of fresh thyme
• Small bunch of fresh rosemary
• 40g of butter
• Salt and pepper
• Vegetables for roasting (Onion, carrot, parsnip, olive oil, salt and pepper)
• Serve with braised cabbage

Roast Pheasant

Method

• Heat oven to 200 Celsius
• Add half of the streak bacon to the pheasant cavity
• Add half the Thyme and rosemary to the pheasant cavity
• Rub into the skin the butter and season well with salt and pepper
• Add the rest of the herbs onto the pheasant
• Layer streaky bacon rashers over the top of the pheasant
• Place in Roasting dish and surround with the oiled seasoned veg
• Place in oven for 20 mins at 200 Celsius and then 1 hour at 180 Celsius
• Turn pheasant upside down on some tin foil and rest for 15 mins
• Carve it up and serve with the veg

Roast Pheasant