1. Roast new potatoes with a little olive
oil, rosemary, sea salt and pepper.
2. Finish in a pan of foaming butter and chopped
parsley.
3. Season inside the carcass of the pheasant
and stuff with the bay leaf thyme and butter.
4. Layer the bacon over the pheasant and place
on a roasting tray.
5. Drizzle a little
oil over the pheasant and roast at 350°F
for approximately 20-30 minutes until cooked
pink.
6. For the sauce, gently fry the finely chopped
onion, carrot and celery until they are slightly
colored.
7. Slice the breast of the pheasant and place
it to one side. Chop up the carcass and add
it to the carmelized vegetables.
8. Add the port or red wine and reduce until
it becomes a sticky residue.
9. Add the chicken stock and boil until reduced
by half.
10. Pass through a sieve and discard the carcass.
11. Return the sauce to the pan and bring
back to the boil. Season to taste and whisk
in a knob of butter.
12. Cook prepared sprouts in boiling salted
water until tender, then toss in butter with
the sliced chestnuts.
13. Bring the orange juice and sugar to a boil
add cranberries, and simmer for 2 minutes.
14. Place the Brussels sprouts, chestnuts and
potatoes to one side of a large plate, slice
the pheasant breast and lay on the top. Spoon
the cranberries next to the pheasant and drizzle
with the sauce.
