1 pheasant
2 tbsp oil
150ml water
10 juniper berries, lightly crushed
1 clove garlic, gently bashed
1 large glass red wine
4 small strips streaky bacon
Handful sprigs of thyme
Salt and freshly ground black pepper

Heat the oven to 190C fan. Season the pheasant well all over, then heat a frying pan with the oil. Sear the pheasant all over, turning with tongs to make sure it’s evenly browned. Place browned pheasant in a small roasting tin (so juices do not evaporate).

Deglaze the pan with the water, scraping all the meat juices from the bottom. Add the wine, juniper berries and garlic to the frying pan, heat the mixture through then add it to the roasting tin.

Lay strips of bacon over the pheasant, taking particular care to cover the breast meat. Add a few sprigs of thyme to the cavity. Roast the pheasant for 25-35 minutes, or until the leg meat is cooked. Check there are no bloody juices running from the flesh.

Rest the bird for 10-15 minutes. Cut the legs away from the body then remove the breast meat as two whole pieces. Serve with juices from the pan and a side of roast potatoes and cavolo nero.

Note: Check that the liquid has not all evaporated during the roasting time, adding more wine or water if necessary.

To book on to Leiths’game chef skills class, visit leiths.com/classes/chef-skills-poultry-and-game