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Ingredients

• 2 oven-ready pheasants, just under 2 lbs. in weight each
• 8 rashers (slices) of unsmoked streaky bacon
• 1½ oz. butter, slightly softened
• Freshly-ground black pepper
• salt – kosher salt if you have it
• 1 tsp. dried thyme
• 1 lemon, halved
• 2 sprigs of rosemary
• 45 g. (a little over 1½ oz.) mixed dried mushrooms (shiitake, porcini, Chanterelle etc.)
• 1 pint chicken stock, home-made if possible
• ½ pint full-bodied red wine
• 6 venison sausages (I had to use pork links but stronger-flavoured ones are better).
• Some oil (a bland-flavoured one like vegetable or groundnut)
• juice of ½ a lemon
• About 1 tbsp. butter
• 2 small red onions, finely chopped
• 2 nice fat cloves of garlic, crushed.
• 1½ oz. butter
• 1½ oz. all-purpose flour
• 1 tbsp. redcurrant jelly
• A good splash of balsamic vinegar
• A good handful of finely-chopped curly parsley
• ¼ pint more chicken stock, to thin sauce of necessary
• Some more chopped parsley to garnish

Description

This Is An Amalgam Of Several Recipes I Have Collected Over The Years For Roast Pheasant, With Some Major Tweaks Of My Own Added. Very Rich, Very Robust. You’d Better Be Hungry. Note: My Photos Aren't All That Great... And Instead Of Venison Sausages (f

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