Roast Pheasant with Bacon and Thyme

Ingredients

• 2 whole pheasants, about 2 lb each
• 4 tbsp unsalted butter, softened
• 8 slices streaky bacon
• 6 sprigs fresh thyme
• 4 cloves garlic, smashed
• 2 shallots, halved
• ½ cup dry white wine
• ¾ cup chicken stock
• Salt and pepper to taste

Method

1. Heat the oven to 425°F. Pat the pheasants dry and season them inside and out.
2. Tuck the thyme, garlic and shallots into the cavities, rub the birds with half the butter and lay the bacon over the breasts to keep them moist.
3. Roast in a pan for 35 to 45 minutes, basting once or twice, until the thickest part of the thigh reaches 165°F. Pheasant is lean, so start checking early.
4. Move the birds and bacon to a board and rest 10 minutes.
5. Set the roasting pan over medium heat, pour in the wine and scrape up the browned bits, then add the stock and boil until reduced by half. Whisk in the remaining butter.
6. Carve the pheasants and serve with the crisp bacon and pan sauce.

Notes