Much against my better judgement here is a recipe for late season/old birds<insert joke of choice here> This is no quickie but..; 4 oz sliced Mushrooms into a pan with 1/4 pint of port(tawny not vintage) Simmer for 10 mins. 8 oz of chicken livers gently fried in a butter, then pureed with your weapon of choice Drain mushrooms (reserve the port!) and mix with chicken liver puree. Use mixture to stuff pheasant. Place bird in basin/bowl cover with fresh port. Cover bowl/basin with clingfilm/foil and place in fridge for 2/3 days. Turn occasionaly if needed. Remove from port, pat dry, oil bird then season. Put bacon on breast and roast in a hot (220 C) for 30 - 45 mins While roasting, simmer marinade (+ reserved poaching port) with another 4 oz of sliced mushrooms for about 10 minutes. Add port and mushrooms to pheasant pan for last 10-15 mins of roasting. Serve however you want.