Ingredients

This serves 4 people.

2 pheasants, reserve giblets

90g butter

4 streaky bacon rashers

1 tsp plain flour

300ml pheasant giblet stock (or chicken stock)

1 tsp redcurrant jelly

Salt and pepper

Pre-heat the oven to 200 degrees C (400 degrees F or gas mark 6).  Smooth the butter over each of the pheasants and season.  Lay two rashers of bacon crosswise over each pheasant.  Put them in the oven for 1 hour, baste once.  Test them by inserting a fine skewer into the thickest part of a thigh, if its cooked then the juices should run clear.

Pour off all but 1 tbsp of the fat from the tin, reserving any juices.  Put the tin on the hob, add the flour, cook and stir for one minute.  Add the stock and redcurrant jelly and bring to the boil, stirring until lightly thickened.