Roast Pheasant with Game Chips and Bread Sauce

• 1 pheasant
• 4 rashers bacon
• 2 oz butter

Spread a plump young pheasant with butter and put some butter inside the bird. Cover with bacon rashers and roast in a moderate oven, 350°F, 180°C, gas mark 4 for forty-five minutes. Remove to a warm dish and keep hot. Use the pan drippings with a little stock or vegetable water to make clear gravy, and serve the bird with Brussels sprouts or braised celery.

To make the Game Chips