Place the apple and onion inside the bird, together with 1 tbs of the butter, three or found round turns of the pepper grinder and a little salt. Ensure the bird is well-trussed and rub it all over with the remaining butter.

Cover the breast with streaky bacon and place in a preheated oven, 180oC, 350oF, Gas Mark 4, breast side down, for about 1 hour (depending on the size of the bird) basting as often as possible. Remove the bacon for the last 10 minutes and turn the bird the right way up to allow the breast to brown. Allow the pheasant to rest, in a warm place, for at least 20 minutes before serving.

Whle the pheasant is cooking, put the giblets in a pan of water, together with a slice of onion, 2-3 slices f carrot and a bay leaf, bring to the boil and simmere for about an hour.