# 2 young pheasants, hens if possible as they are smaller and more tender
# 2 oz. (50g) butter
# 4 rashers straky bacon
# 1 bouqet garni
# 2 tbsps. flour
# 1 tsp. dried thyme
# 4 fl. oz. (125ml) single cream
# salt and pepper
# 15 fl. oz. (425ml) red wine

Procedures :
# Wash and dry the birds and season inside and out with salt and pepper # Melt half the butter in a roasting pan, add the pheasants and brown on all sides # Arrange the bacon rashers on the pheasant breasts then slowly pour the wine over them # Add the thyme and bouquet garni and bring to the boil # Roast the pheasants in a pre-heated oven at 350F, Gas Mark 4, 180C for just over an hour or until they are cooked through # Remove the pheasants and keep warm # Strain the remaining juices from the pan into a jug # Gently melt the remaining butter in a saucepan and stir in the flour to form a smooth paste # Stir in the juices from the jug, bring to the boil, and simmer for 2 minutes # Gradually stir in the cream and heat gently # Serve the sauce with the pheasants and game chips
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Category : Holiday