Roast Pheasant with Cobnut Butter and a Cobnut Stuffing

Serves 4

• 2 pheasants
• 2 rashers of unsmoked streaky bacon
• 110g (4oz) shelled cobnuts
• 110g (4oz) softened butter
• A small glass of port
• For the stuffing
• 1 onion
• 110g (4oz) rindless, smoked streaky bacon
• 110g (4oz) celery
• Bunch of herbs, parsley and sage
• 2 eating apples
• 50g (2oz) shelled cobnuts
• 150g (6oz) wholemeal breadcrumbs
• Salt and pepper; oil
• 1 egg (optional)
  
  

Lightly roast the cobnuts and then grind them up. Beat in the softened butter and stuff some of this flavoured butter under the breast skin of the pheasants. Preheat the oven to 200C (400F, Gas mark 6). Wrap each pheasant with bacon, season well and roast in the oven for 25-35 minutes depending on the size of the birds. To prepare the stuffing, finely chop the onion, bacon, celery and apples and fry until golden. Remove from the heat. Break up the cobnuts add these to the pan together with the breadcrumbs and chopped herbs. Add a little seasoning. Mix well. For a more "set" stuffing, mix in a beaten egg. Put the stuffing in a dish and cook in the oven for 15-20 minutes or until golden brown. When the pheasants are cooked, allow them to rest before carving. De-glaze the roasting pan with a little port. You can also add a little concentrated stock to make more and for an extra richness add any remaining cobnut butter into the juices. Pour into a warmed jug and pass around the table. Delicious with mashed squash.