Pheasant With Prunes & Bacon

• 2 pheasants
• 4 smoked streaky bacon rashers, finely sliced
• 1/2 bottle red wine full-bodied
• 6 3/4 tablespoons vegetable stock
• 1 shallots large or 2 small, finely chopped
• 16 prunes coarsely chopped
• 1 knob ice cold butter, to finish the sauce

1. The sauce for this is amazing and would be great with pan-fried pheasant breasts as well, or rabbit.
2. Here I served it with mustard mash and also some winter vegetables (carrots & savoy cabbage).
3. 1. To roast the pheasant, follow the instructions on your packet, or from the butcher. Commonly it will take about an hour at 200 degrees C.
4. 2. For the sauce, fry the shallots for 2-3 minutes on a medium-high heat, constantly stirring until translucent.
5. 3. Add the bacon and continue cooking, stirring occasionally. Cook for 2-3 further minutes until cooked and just beginning to brown.
6. 4. Add the prunes, wine & stock.
7. 5. Gently reduce until sauce is relatively thick - as it reduces, skim off any skin that forms on the top of the sauce.
8. 6. To finish the sauce, whisk in the butter just before serving. It will amalgamate the sauce and give it a lovely, glossy finish.

pheasants, bacon rashers, red wine, vegetable stock, shallots, knob ice cold butter

Taken from www.yummly.com/recipe/Pheasant-with-Prunes-_-Bacon-1692216 (may not work)