Carve the pheasant and serve with the bacon, game chips and cider sauce. Wilted chard or spinach makes an excellent accompaniment.
Cut into slices to serve.
Copyright Phil Vickery
This winter warmer will impress, even though it's easy to make!
Add a knob of butter to the sauce at the last minute and serve with the breast and bacon wrapped figs.
Serve with roast potatoes and baby leeks.
Serve with fresh vegetables and crème fraiche mixed with horseradish.
Serves: 4Preparation: 5 minsCooking: 18 mins
Serve with the sliced pheasant breasts on the mash with the wine sauce and root vegetable crisps to garnish.
Serve straight away with crusty bread if liked.