Roasted Pheasant With Bacon
|Black pepper||To Taste|
|Streaky bacon slices||4|
|Butter||1 Ounce, melted (25 Gram)|
|Watercress||1 (For Garnish)|
Rub the pheasants all over with salt and pepper.
If they have not been larded, cover the breasts with the bacon.
Place in a roasting tin and roast in a moderate oven (180°C/350°F or Gas Mark 4) for 1 hour or until the pheasants are cooked.
Baste frequently with the melted butter.
Transfer the pheasants to a warmed serving dish and garnish with the watercress.
Serve hot, with game chips and cranberry and bread sauces.