Roast Pheasant with Bread Sauce, Beurre Noisette & Beetroot & Witloof Salad

I like roast pheasant accompanied with a bread sauce and finished with nut-brown butter. The drumsticks tend to be tough and so are not used in this dish, but the rich thigh meat is used to advantage in a salad served on the side, and the vinaigrette is flavoured with some of the roasting juices.

The pheasants should be taken from their packaging and left uncovered on a cake rack in the fridge for about 12 hours to dry out the skin. This will help to avoid the skin sticking when the