Ingredients

1 or 2 pheasant   
1 large or 2 small onions
Fat bacon for larding

Method

Draw and truss the bird
Insert half an onion in the bird, also a piece of fat bacon or a knob of butter.  Wrap the bird in fat bacon and place in a covered tin, or wrap loosely in foil

Place in hot oven for 30 minutes, reduce to 350o and cook for about 40 minutes longer depending on the size of the bird. 

Make a gravy from stock in which the giblets have been cooked.
Serve with bacon rolls, bread sauce, redcurrent jelly, game chips and watercress.