Roast Pheasant with Girolles & Tomato Tarragon Sauce

Pheasant, once an expensive bird eaten by the privileged few, is now remarkably cheap, as more and more birds are specially reared and released to be shot immediately. They still have to be plucked and you can either cut a deal with your butcher or game dealer to do this for you or have a go yourself. It is not difficult, merely time-consuming. You will then have to draw the insides out of the bird, not a job for the faint-hearted or squeamish.

Somewhat confusingly, girolles is the