January 31st, 2013
Stuff the pheasant with a sprig of thyme, a teaspoonful of goose fat, salt, pepper and a mixture of olives and peeled garlic cloves. I used mixed olives that had been marinated in olive oil, garlic, mixed herbs, crushed chillies, salt and white wine vinegar.
Sprinkle a little salt and pepper on top of the pheasant and wrap with 4 slices of smoked streaky bacon.
Add a splash of red wine and red wine vinegar to the oven tray and cook in a preheated oven at 200º C for up to an hour (until the bacon goes crispy). Pheasant can be served pink, so there’s no need to overcook it.
Allow the bird to rest for up to half an hour, wrapped in foil.
This will suit a hearty red wine, such as Carta Roja, Jumilla.