Pheasant with Quince Cheese (serves 2)

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Description PHEASANT WITH QUINCE CHEESE (serves 2) Fill the cavity of a pheasant with 2 tbspn Quince & Damson Cheese, or Quince Cheese with a sprig of thyme.  Cover the breast with bacon, melt a little butter in an oven proof dish, add the pheasant and lightly brown. Pour in 1 or 2 glasses of red wine. Place in a pre-heated oven (200C/400F/gas mark 6) and roast for 35-45 minutes, basting from time to time with the red wine and meat juices. When cooked to taste, remove pheasant to a heated serving dish. Optional: add crushed juniper berries or cranberries.  Add a further glass of re wine to the juices and boil over a high heat to reduce. Carve the bird in half and serve with roasting juices, mashed potatoes and cabbage.  Add a small portion of Quince  & Damson or Quince Cheese on the plate as a side dressing