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1
Heat the oven to 400 degrees F.
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2
Set aside 4 small sprigs of heather for decoration, and crush the rest with a rolling pin to bruise and release flavors.
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3
Pour the whisky over the heather on a plate and leave to soak.
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4
Crush 1/2 of the pint of raspberries and put them inside the pheasants.
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5
Spread the birds with softened butter and sprinkle with salt and pepper.
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6
Wrap them in bacon, securing the whisky-soaked heather inside.
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7
Tie the birds with string and set them in a small roasting pan.
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8
Pour over any whisky from the heather.
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9
Roast the birds in the oven, basting them often and turning them from time to time so they brown evenly, 35 to 45 minutes.
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10
When done they should be well browned and the legs will wiggle when pulled.
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11
Tip raspberries from the birds into the pan.
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12
Transfer bird to a carving board and cover with foil to keep warm.
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13
For gravy: stir flour into the pan juices and cook, stirring, 1 to 2 minutes until browned.
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14
Add stock and bring the gravy to a boil, stirring to dissolve pan juices.
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15
Simmer it 2 minutes or until concentrated, then strain into a small pan.
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16
Whisk in red currant jelly and heat until melted.
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17
Stir in remaining raspberries and cook 1 to 2 minutes until just soft.
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18
Taste gravy and adjust the seasoning.
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19
Using poultry shears, discard string from the pheasants and cut them in half, discarding backbone.
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20
Arrange them overlapping on a serving dish or on individual plates.
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21
Spoon over the raspberries with a little gravy, serving the rest separately.
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22
Decorate the pheasants with heather sprigs.
