Brined roast pheasant with sage, pancetta and marsala gravy

Method

1. First brine the birds: put the brine ingredients (apart from the ice) into a large stainless-steel (non-reactive) stockpot with 2 litres cold water. Bring to the boil over a medium-high heat, then turn off the heat and leave to infuse for 10 minutes. Add the ice, then the pheasants and cover with cling film. Chill for 6 hours.
2. Heat the oven to 240°C/220°C fan/gas 9. Drain the pheasants (discard the brine), pat them dry with kitchen paper and put in a large roasting tin. Stuff each bird’s cavity with 50g butter and 2 sage sprigs. Season with pepper (no salt, because of the brine). Surround the birds with the chopped vegetables, evenly spaced so as not to crowd the tin. Put the tin in the oven and immediately turn the heat down to 200°C/180°C fan/gas 4.
3. Roast for 15 minutes, then remove the tin and lay the pancetta (or bacon or prosciutto) over them to cover, overlapping slightly. Don’t worry about the underside of the birds. Return the tin to the oven and roast for 15 minutes more until the meat reads 65°C in the thickest part of the breast when tested with a digital probe thermometer (or the juices running between leg and breast are barely pink). If the birds aren’t yet fully cooked, return the roasting tin to the oven for 5 minutes more. Once cooked, remove from the oven and set the birds aside to rest while you make the gravy.
4. Put the roasting tin with the vegetables on the hob over a high heat, add the marsala or sherry and boil for 5 minutes until reduced by about half. Scrape the bottom of the pan with a wooden spoon to stir in any sticky goodness. Stir in the remaining butter, then reduce for a further 5 minutes until the sauce has a thin, pouring consistency.
5. Carve the pheasants, then serve with the veg and the sauce. Or carve the birds at the table for more drama and less fuss in the kitchen.