Serves 2 Main ingredients
1 plump pheasant
50g pine kernels
4 rashers streaky bacon
1 red onion
4 sundried tomatoes
paprika
seasoning
port wine
Method
To prepare pheasant, remove the legs then remove the breasts. Take the meat from the legs and place in food processor. Mince for one minute then add seasoning, sundried tomatoes, half the red onion and a teaspoon of paprika. Mince for another minute. Finally add the pine kernels and blend with a spoon (these need to be kept whole). Take the breasts and make a slit in the side then divide the leg forcement into two and stuff breasts. Wrap two rashers of bacon round each breast. Roast in a medium-hot over, gas 7, for 10-15 minutes. Remove from roasting dish. Add the juices in the dish to the remaining diced onion and port wine. Reduce by half and thicken with cornflour, season and strain. To assemble
Slice breast into four, place into centre of plate and pour sauce around pheasant. Garnish with baby roast potatoes, carrots and asparagus tips. | 
