Perfect roast pheasant recipe with white wine and charlotte potatoes

Ingredients

• Sea salt and black pepper
• 2 pheasants (young hens are best)
• Olive oil
• 1 pack (100g or 31⁄2oz) pancetta lardons
• 1 red onion, peeled and cut into thin rings
• 1 clove garlic, peeled and chopped into slithers
• 2 juniper berries crushed with a few black peppercorns
• 700g (241⁄2oz) Charlotte potatoes, cut on the diagonal into 3 pieces
• 6 rashers pancetta or streaky bacon
• 2 large glasses rosé wine (or leftover sparkling pink prosecco)