Roast Peasant Recipe

Ingredients : Serves 4

2 pheasants
1 garlic clove, crushed
Salt and freshly ground black pepper

100 g/4 oz streaky bacon rashers (slices), rinded
300 ml/0.5 pt/1.25 cups dry red wine

100 g/4 oz/0.5 cup butter or margarine

5 ml/1 tsp chopped marjoram
5 ml/1 tsp chopped parsley

Method :

Clean the pheasants and dry on kitchen paper (paper towels). Rub with the garlic and season with salt and pepper. Place in a roasting tin (pan) and cover with the bacon. Mix together the wine, butter or margarine and herbs and pour over the pheasants. Roast in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until the birds are tender, basting occasionally with the sauce. Transfer the pheasants to a warm serving plate and serve the sauce in a sauce boat.