Butter the pheasant breasts and then wrap in the bacon.

Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary.

Remove and discard the bacon and let the pheasant breasts stand for 5 minutes.

Then turn the pheasant breast up and finish cooking until it is tender, about 45 minutes to an hour.

Lay the pheasant breasts on a cutting board.

The pheasant breasts should be larded with salt pork, bacon or butter.

Using a sharp knife, make a small, deep incision into the top of each pheasant breast to form a small pocket.

Season the pheasant breasts with a little sea salt and freshly ground black pepper.

Pour this mixture over the pheasant breasts, cover, refrigerate and marinate overnight.

Cook the pheasant breasts about five minutes on each side, until just cooked through.