Pheasant with Mixed Vegetables

Rinse the pheasants inside and out and pat dry. Finely crush the juniper and allspice, mix with salt and pepper and use to season the pheasant inside and out. Cover the breasts and thighs with bacon and truss. Preheat oven to 220°C (approximately 425°F).

For the mixed vegetables: Peel the potatoes, cook in boiling salted water for about 25-30 minutes, drain and let the steam evaporate. Drain the tomatoes and cut into strips. Wipe the mushrooms with a damp cloth and quarters. Halve the grapes and remove the seeds, if necessary.

In a roasting pan, melt the butter, sear the pheasants for around 8-10 minutes, add the wine, bring to a boil then transfer to the oven for 10 minutes. Flip the pheasants over, baste with 1/2 the butter and roast for another 10 minutes. 

Remove the baker's twine and bacon. Place the pheasant on his back, brush with the remaining butter and roast until golden brown, about 15 minutes, or until cooked through.

Let the pheasants rest, cut into serving pieces and keep warm. Deglaze the roasting pan with the chicken stock and simmer for 5 minutes. Add the Madeira and season with salt and pepper.

Meanwhile, sauté the mushrooms in hot butter, add the potatoes and sun-dried tomatoes, sprinkle with rosemary and season with salt and pepper. Add the grapes and toss to combine.