Instructions

1. Preheat the oven to 180°C.
2. Remove the head and truss the birds with the slices of bacon. Roast the birds in the preheated oven for 14 minutes, rest for 10 minutes.
3. Remove the legs and breast; return the legs to the oven to continue roasting for a further 10 minutes.
4. Remove the guts which should have turned into a soft pate, and stir into a boiling hot game sauce.
5. Remove the breast from the crown and crisp the skin in a hot pan with foaming butter.
6. Serve immediately.

For full recipe details visit The British Larder or p46 of The British Larder Cookbook.