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.

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