Gypsy Style Pheasant
It’s a glorious time of year for seasonal game and this recipe is a fantastic introduction to cooking with pheasant, and a real winter warmer. Bung everything into a pot, apply heat and have a glass of cider whilst you wait – what could be more simple?
All the juices from the pheasant and bacon are mopped up by the bread to make the most wonderful sauce, which is scented with the lemon and thyme. Best served with either a light watercress salad or, amp up the hearty-ness with some roasted roots and steamed greens.