Pheasant wrapped in bacon

Preperation time: 20 mins
Cooking time: 40 mins
Serves: 2

Recipe Ingredients

1 pheasant;
4-5 rashers streaky bacon;
olive oil;
3 sprigs thyme;
1/2 medium loaf white bread;
2-3 piches thyme;
1 onion, peeled and sliced;
5 cloves;
2 star anise;
6 peppercorns, crushed;
1 bay leaf;
1 pint milk;
25g butter, plus extra for frying.

Recipe Method

Season the pheasant with salt and pepper. Wrap the bacon over the bird securing with cocktail sticks, this will prevent the meat from drying out. Brush over a little olive oil and sprinkle over the thyme sprigs. Roast in a hot oven (190c/gas 5) for about 30 minutes.

Remove the bacon and set aside. Allow the pheasant to rest breast side down.

Make the bread sauce by removing the crusts from the bread. Cut into cubes and put in a food processor along with some salt and pepper, pulse until like crumbs. Add the thyme and pulse again.

Heat a little butter and gently soften the onion. Add the cloves, star anise, crushed peppercorns and bay leaf. Add the milk and bring to the boil.

Strain through a sieve. Return the milk to the pan and gradually add the breadcrumbs until you reach your desired thickness. Whisk in 25g of butter.

Serve the pheasant along with the crispy bacon and bread sauce.