Remove from the oven onto a warm plate, reserving the cooking juices, and loosely cover the pheasant with foil. Allow to rest for five minutes. Meanwhile, make the sauce while the pheasant is ...

(The leg temperature should reach 80-82C/175-180F.) When cooked, set the pheasant aside in a warm place, covered, to rest. Spoon out the fat from the pan and add the wine, port, juniper and thyme ...