Pheasant, Bacon and Prunes - River Cottage

Ingredients

• A knob of butter
• 3 tablespoons olive oil
• 2 onions, finely sliced
• 4 garlic cloves, finely sliced
• 4 sprigs of thyme (optional)
• 2 bay leaves (optional)
• 300g thickly sliced streaky bacon, or pancetta, cut into thick strips
• 2 oven-ready pheasants
• 1 small glass of Calvados or brandy (optional)
• 400ml white wine
• 200g prunes
• Sea salt and freshly ground black pepper