|Oil||2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)|
|Butter||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Pheasants||2 (About 1.25 Kilograms Or 2.25 Pound Each)|
|Carrots||2 Large, sliced|
|Onions||2 Medium, chopped|
|Celery sticks||2 Large, chopped|
|Thin bacon rashers||4 (In Slices)|
|Dry cider||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
|Chicken stock||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
|Tomato paste||1 Tablespoon (About 15 Milliliter)|
|Cornstarch||1 Tablespoon (Used For Thickening)|
Preheat the oven to 200Â°C, 400Â°; gas 6.
Melt the oil and butter in a heavy-bottomed metal casserole.
Lightly brown the pheasants all over; remove from the pan.
2 Place the chopped vegetables in the pan.
Season the pheasants and place two rashers (slices) of bacon on each one.
Set them in the casserole, cover and roast for about 45 minutes or until the birds are tender.
3 Place the pheasants on a serving dish and keep warm.
Pour the cider, stock and tomato paste into the casserole and cook over medium heat for 15 minutes.
Strain the vegetables out, adjust the seasoning and thicken if required with a little cornflour (cornstarch) dissolved in water.
Serve this gravy in a sauceboat with the pheasants.
Garnish the pheasants with roast chestnuts and potatoes, bacon curls, redcurrant jelly and bread sauce.