Roast Pheasant

• 1 brace of pheasant
• 6–8 streaky bacon rashers
• 1 large carrot

The butcher sells pheasants plucked and ready for roasting. For a small fee, he will usually prepare any birds taken to the shop.

Wipe the pheasants and cover the breasts with bacon rashers. Peel and thickly slice the carrot and onion, and place in the roasting tin to form a bed of vegetables. Place the pheasants on top. Add half the butter to the tin and spread the remainder over the b