Ingredient:
2 pheasants, any giblets reserved
90 g (3 oz) butter, softened
Salt and black pepper
4 streaky bacon rashers
1 tsp plain flour
300 ml (1/2 pint) pheasant giblet stock or chicken stock
1 tsp redcurrant jelly
Watercress sprigs, to garnish

To serve:
Fried breadcrumbs
Bread sauce

Method:
Coat the pheasants with the butter, then season with salt and pepper. Lay two bacon rashers crosswise over each breast.

Put the pheasants into a roasting tin, and cook in a preheated oven at 200℃ (180℃ fan, Gas 6), basting once, for 1 hour or until tender.

Test the pheasants by inserting a fine skewer in the thickest part of a thigh: the juices should run clear when they are cooked.

Lift the pheasants on to a warmed serving platter, cover with foil, and keep warm.

To make the gravy, pour off all but 1 tbsp of the fat from the roasting tin, reserving any juices. Put the tin on the hob, add the flour, and cook, stirring, for 1 minute.

Add the stock and redcurrant jelly, and bring to a boil, stirring until lightly thickened. Simmer for 2-3 minutes, then taste for seasoning. Strain into a warmed gravy boat.

To serve, garnish the pheasants with the watercress sprigs, and serve with fried breadcrumbs, bread sauce, and the gravy.