Best Roast Pheasant

Ingredients

1 Pheasant                                                       Sauce

Stuffing                                                              1 Tablespoon olive oil

Liver from Pheasant or                                    3 medium Mushrooms

1/2 Chicken liver                                               1/2 Clove of garlic

2 Tablespoons of bread crumbs                      2 Medium shallots

1 Pork sausage skin removed                         1/2 Teaspoon capers

3 Mushrooms Chopped small                          1/2 Teaspoon dry thyme

1 Medium shallot finely chopped                     1/2 Teaspoon of flour

1/2 Teaspoon of dried parsley                         1/2 Teaspoon butter                      

1 Teaspoon of butter                                         200ml Red wine

1 Egg yolk                                                           30ml Sherry

Salt and Pepper to taste                                   50ml Chicken stock

-----------------------------                                         1 Tablespoon lemon juice

4 slices streaky bacon

Lightly fry the liver and place in a food processor  with the bread crumbs, sausage meat, mushrooms, shallot, parsley, butter, egg yolk and salt and pepper and mix well then place in a dish to cook in the oven for 45 mins. Take the pheasant and place the bacon over the breast and cover with tin foil  and place in a preheated oven 180c or 160c for fan ovens for 1hour  for the last 10mins remove the foil. In the mean while place the mushrooms, garlic, shallots, capers and thyme and place in a food processor and mix well then place in a sauce pan on a medium heat with the flour and butter and mix well now add the red wine and stir in well continue stirring while adding the sherry and stock and simmer on a low heat for 15mins stirring from time to time then add the lemon juice and simmer for 3mins and serve.