Pot-roasted pheasant - Good Food Middle East

Ingredients

• 2 pheasants, tied (ask your butcher to do this)
• 1 tbsp plain flour, well seasoned
• 50ml vegetable oil
• 2 rashers smoked streaky bacon, thinly sliced
• 8 shallots, peeled and left whole
• 2 carrots, peeled and quartered lengthways
• 2 parsnips, peeled and quartered lengthways
• 1 garlic clove, peeled and crushed
• 1 thyme sprig
• 1 marjoram sprig
• 2 bay leaves
• 100ml marsala or sweet sherry
• 50ml red wine
• 200ml chicken stock
• 1 tsp caster sugar
• bread sauce, to serve