Pheasant Parcel

Our pheasant parcel is a whole pheasant, boned and stuffed with sage and onion stuffing, so it carves easily with no bones to work around. It is local wild game from Alton, and the stuffing is homemade. Roast it in a medium oven for about 45 to 50 minutes, covered at first, then rest and slice it into rounds. A sharp redcurrant or cranberry sauce goes well.