Pheasant with Celery and Port

• 110 g streaky bacon in one piece
• 45 g butter
• 1 finely chopped <

Preheat the oven to 180°C/350°F/Gas 4.

Cut the rind off the bacon and cut into 7mm cubes. Melt the butter in a casserole, add the bacon and onion and cook for a few minutes. Remove to a plate.

Smear a little butter on the breast of the pheasant and brown it in the casse