Bacon Roast Pheasant

There's nothing like the undeniably 'english' flavour of Pheasant to impress company. If you're stuck for something to do with it, give this a try;

Take:

• 2 Young Pheasants
• 1lb Bacon
• 1 large head of Celery, chopped
• A good swig or Port (and one for the pot)
• 250 ml Cream
• Salt and Pepper
• Butter

Method:

1. Brown the Birds on Both sides in oil in a frying pan (Just enough to make the skin brown)
2. Once they're brown, place them into a deep raosting dish, followed by the Celery and Port
3. Cover the birds with the Bacon, then roast for 40 mins in a hot oven, turning at least once during that time.
4. Just as they're cooked, remove them from the oven, and remove the birds from the pan, but keep them warm.
5. Mix the cream with the juices, in the roasting dish and bring to the boil. Keep stirring until it becomes a creamy consistency
6. Cut the phesants into portions and serve, drizzled with the sauce.