Pheasant with Bacon and Red Wine

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Pheasant with Bacon and Red Wine

Serve with braised red cabbage and mashed potato.

Ingredients
1 Pheasant
Bacon
3/4 pint of Chicken Stock
1-2 tbsps Redcurrant Jelly
Breadcrumbs
Red Wine

Method

Take one pheasant, cover with bacon and put in roasting dish, add 3/4 pint of chicken stock cook for 45 minutes in oven

Then after 45 minutes, take pheasant out, and de-bone it and roughly chop the bacon. Keep warm.

In roasting dish keep the juices of the pheasant, add redcurrant jelly 1-2 tbsps, red wine, then add a little breadcrumbs (to thicken the sauce) and cook over the stove for 5 minutes.

Put chopped pheasant and sauce in a serving dish and mix well.