Pan Roasted Pheasant With Savory Vegetables

Ingredients

• 1 whole pheasant (about 3 lbs), cleaned and trimmed of neck and feet
• 3-4 large carrots, chopped to a 1-inch dice
• 1 large leek, chopped
• 2 strips bacon, chopped
• 2 large garlic cloves, smashed
• 1/2 cup water or chicken stock
• 1/4 teaspoon cayenne pepper (optional)
• 3 tablespoons vegetable oil
• salt and ground black pepper

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