By Tessa Kiros
Pheasant is enjoyed for its unusual flavour and is most often eaten on special occasions during the hunting season.
The slow addition of stock here keeps the meat moist. You may use chicken or guinea fowl instead — the cooking time, however, will be less.
Rinse the pheasant in cold water. Pat dry with paper towels. Season the inner cavity with salt and pepper, and insert a few sage leaves and a couple of slices of pancetta. Sprinkle a little salt and pepper onto the outside and wrap the p