Mitzie Wilson's Roast Pheasant with Brandy Herb Butter

Pheasant is the most widely available game bird. A hen will only serve two, but it is said to be more tender than a cock.

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   1. Set the oven to 180C/gas 4. Finely chop the shallots and herbs and, using your fingers, mix with the softened butter and 1tbsp of the brandy. Slide your fingers carefully under the skin of the breast meat to loosen, then spread the brandy and herb butter inside. Lay bacon on top and place in a roasting tin. Cut the red onion into quarters and add to the roasting tin. Roast for 45 mins.
   2. Then add the red grapes to the roasting tin and return to the oven for a further 15 mins, or until the juices no longer run pink when you insert a knife between the thigh and breast meat.
   3. Remove bird and place on a plate, cover with foil and leave to rest. Place the roasting tin on the hob and sprinkle with flour. Add the white wine and bring to the boil. Taste, season and add the remaining brandy if liked. 
   4. Boil again to cook off the alcohol, then strain the gravy into a gravy boat and serve with the birds. Serve with game chips and a creamy bread sauce.