INGREDIENTS

INSTRUCTIONS

Roast the pheasant on a bed of vegetables with the bacon and juniper
berries. This will take 25 minutes in a hot oven. Remove the roasting
tin from the oven and lift out the pheasant and place carefully on a
board. Place the roasting tin on a gas hob and pour a little red wine
into the tin. Using a wooden spoon, scrape the sides of the tin to
extract all the juices from the pheasant.  Stir the vegetables into the
wine and combine the flavours.Cut the  meat off the breast and thighs
of the pheasant. Do not use the drum  sticks as this meat is tough.
Next, using a heavy knife, chop up the  pheasant carcass into fine
shreds. Place the shreds into the roasting  tin with the vegetables, as
this will later form the gravy. Stir the  bones around to combine
flavours in the tin and then pour the  contents of the tin into a
saucepan and heat gently. Add this to the  tomato puree, chopped
tomatoes and redcurrant jelly and the rest of  the bottle of wine. Let
this all cook out for 15-20 minutes and top  up from time to time with
a little chicken stock.  After the time allowed, pass the sauce through
a Mouli, so that the  flavour is extracted from the carcass of the
pheasant. Place the  juices back into the saucepan and bring to the
boil. Remove the skin  from the thighs and breasts of the pheasant meat
and then place the  meat into the saucepan to warm them through. Serve
with some game  chips and fried bread.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 581
Calories From Fat: 464
Total Fat: 51.5g
Cholesterol: 77.1mg
Sodium: 1283.8mg
Potassium: 910.8mg
Carbohydrates: 14.9g
Fiber: 4.4g
Sugar: 7.2g
Protein: 16.2g