* 1 or 2 Pheasants (depending on size)
* '''For the Marinade:'''
* 450ml Dry cider to cover
* 50 ml Sunflower oil
* 2 Bay leaves
* 2 sprigs rosemary, cut into half
* 1 bulb Garlic, crushed
* Freshly ground black pepper
* '''For the stuffing'''
* Seasoned Breadcrumbs
* 80ml Fino Sherry
* '''For Roasting'''
* Sunflower oil
* Seasoning
* Butter

===Method===
* Remove the Pheasant(s) from the Marinade and dry thoroughly.
* Meanwhile, soak the Breadcrumbs in sufficient Sherry to cover for 20 minutes.
* Place a Roasting tin, containing a little Oil in the Oven and preheat to 200° C (400° F - gas 6).
* Squeeze the Sherry from the Breadcrumbs and stuff the Pheasant(s) with them.
* Season the Pheasant(s) and smear some Butter all over them.
* Place in the Roasting tin, breast side down and Roast for 15 minutes.
* Turn so that the breast is now facing upwards.
* After a further 15 minutes you can insert a Roasting rack under the Pheasant(s), if desired, to drain off some of the Fat.
* Continue Roasting until the Pheasant(s) is/are cooked, ie the juices run clear when prodded through to the bone with a skewer.
* Rest in a warm place for 10 minutes before carving.

______________________________