Roasted Pheasant and Vegetables with Sweet and Sour Sauce

Ingredients

• Roasted Pheasant and Vegetables

  • 2 pheasants, about 1 3/4 lb (800 g) each (see note)
  • 2 tbsp (30 ml) cider vinegar
  • 1 tbsp (15 ml) coarse salt
  • 2 tsp (10 ml) brown sugar
  • 2 unpeeled acorn squash, cut into 2 cm (3/4-inch) thick slices
  • 12 baby potatoes, halved
  • 12 shallots, peeled and halved
  • 6 cloves garlic, unpeeled
  • 1/2 lb (225 g) bacon, cut into large pieces
  • 2 tbsp (30 ml) olive oil

• Sauce

  • 1/4 cup (60 ml) brown sugar
  • 2 tbsp (30 ml) cider vinegar
  • 1 clove garlic, chopped
  • 1/2 tsp (2.5 ml) ground black pepper
  • 4 cups (1 litre) chicken broth
  • 1 cup (250 ml) apple juice
  • 2 tsp (10 ml) cornstarch
  • 1 tbsp (15 ml) water
  • Salt and pepper