Roast pheasant with bacon and watercross
A large pheasant (can be replaced with 2 ptarmigan or a small chicken)
4–6 rashers streaky bacon
A few sprigs of fresh thyme
A glass of white wine
Bunch of watercress
Smear the bird with the butter, dot with thyme sprigs, season with salt and black pepper. Wrap the rashers of bacon over the bird and tuck the ends underneath. Place on a small roasting tray with the white wine and place in a hot oven (190° C/Gas 5) for 50–60 minutes. Let stand for 10 minutes in a warm place before carving.
Serve with the roasting juices, watercress and bacon. You could add roast potatoes or game chips or crusty bread.
Recipe: Alan Nanson, Close Farm