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Pheasant is tender and delicious when roasted with herbs and bacon. 1. Preheat oven to 220. Season with salt, pepper, rosemary, thyme. rub oil inside and out. Insert lemon & carrot. 2. Make up stock with 2 cubes chicken flavour, 2 garlic cloves crushed, carrot, onion quartered and place pheasant on rack and pour stock underneath. 3. Cover breast with bacon and cook for 20mins 4. Remove bacon and cook for a further 30 mins .baste and add more water to juices if needed.