Help with a Recipe, Pheasant

[son of a vette]

Wondering if anyone can help me with this recipie, I'm planning to cook it tonight.

BBC Food

The bit I'm not sure of is where he talks about cooking the pheasant on the bacon (don't have any lamb fat) and I'm presuming he's not talking about bacon fat on its own?

So my take is, put bacon in pan, place pheasant breast on top of the bacon (streaky) and cook (think this stops the pheasant drying out?) but what to do with the bacon afterwards? He doesn't mention anything? Serve it with the Pheasant? Throw it away (waste).
Would it be better to wrap the Pheasant in the bacon and cook like that?

Any ideas?

[mechsympathy]

It sounds like it's discarded, certainly if it was lamb fat you probably would. I'd save it for a sarnie or munch it as a cook's perk.