Instructions

1. Preheat the oven to 200°C.
2. Remove any leftover feather tips from the pheasant, then rinse out and wipe dry with kitchen paper (inside and out).
3. Mix the juniper berries and rosemary leaves with the oil and spread inside the pheasant. Then put a bay leaf and the prunes in the cavity.
4. Put the other bay leaf and the bacon across the breast, fix with cocktail sticks.
5. Put the pheasant in a roasting tin and add the water (this will keep the bird moist).
6. Cook for an hour in the oven until browned and tender, basting occasionally.
7. Lift the pheasant onto a plate, cover with foil and tea towels. Leave it to rest.
8. Put the roasting tray on the hob, stir the cornflour into the cooking juices and gradually add the stock. Bring to the boil, scrape up the bits from the bottom of the tin. Add the redcurrant jelly and pour in the juices of the resting bird. Stir and simmer for about 5 minutes until you get a gravy. Strain it into a serving jug.
9. Remove the cocktail sticks, bacon and bay leaves and serve: cut off the legs and some breast - put these on the two plates with some prunes and gravy drizzled all over. Garnish with a small sprig of rosemary.