Roast Pheasant with Wine Gravy

• 1 kg pheasant
• Salt and freshly ground pepper
• 3-4 streaky bacon rashers

Prepare the pheasant for roasting (see steps 1-3), then place on a rack in a roasting tin. Roast at 230°C for 10 minutes, then at 200°C for 30 minutes.

Remove the bird, cover loosely with foil and let rest for 10—15 minutes. Place the tin on top