Whole roasted pheasant
Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you). Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
You’ll need a digital thermometer probe to ensure the meat is cooked to perfection.