Simple Roast Pheasant with Brandied Raisins - Vickery TV

Ingredients

• 1 small glass Brandy
• 85 g raisins
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 2 hen pheasants (legs removed and crowned, also wish bone removed)
• 2 tsp rice wine vinegar
• 300 ml medium white wine ((2 glasses))
• 284 ml fairly strong chicken stock ((½ pint))
• 1 pinch sugar
• 1 tsp unsalted butter
• small spoonful of double cream
• salt and freshly ground black pepper