Place slices of bacon between grease proof paper and two baking sheets.
Place in oven and cook until crispy approximately 10 minutes.
Remove and drain on kitchen towel, put to one side.
Remove breasts and legs from pheasant leaving a clean wing bone for presentation. Reserve legs for another use. Chop up the carcasses, place in a roasting tray, drizzle with vegetable oil, place in oven and roast until golden brown.
Remove carcasses from the tray into a deep saucepan, add 1 onion, the celery and carrot, 2 garlic cloves to the roasting tray and caramelise in oven.
Remove tray from the oven and deglaze with the Shiraz, reduce by half and pour into saucepan.
Add the peppercorns, juniper, coriander, thyme and 1 bay leaf. Reduce by half again and add the stocks.
Bring to the boil and skim, reduce heat and simmer for 1 hour skimming regularly.
Pass through a muslin cloth into a clean saucepan, check seasoning and put to one side.
Place the milk and cream, bay leaf, clove, lemon zest and the remaining onion and garlic in a saucepan and bring to the boil.
Remove from the heat and leave to infuse for 30 minutes.
Whisk the egg and egg white in a bowl, add the milk mixture through a fine strainer and add the bread.
Leave to soak for 10 minutes.
Butter 4 dariole moulds and fill with the mixture, cover with tin foil.
Reduce oven temperature to 150°Celsius, place puddings in a water bath and cook in oven for approximately 30 minutes or until set.
Remove from oven and leave in warm place.
Brussel Sprouts & Serving
Blanche brussel sprouts in boiling salted water and drain. Melt 100g of butter in a frying pan, add sprouts, season and slowly caramelise.
Meanwhile heat a second frying pan add a dash oil and 50g butter, place pheasant breasts in pan skin side down, allow to colour slightly, turn breasts over, season and cook slowly leaving them slightly pink in the centre.
Remove from pan and leave to rest in a warm place.
Drain brussel sprouts and leave in a warm place.
Reboil sauce and add 1 tablespoon of butter.
Take 4 warm plates and tip out the puddings at the top of each plate.
Cut each breast into 3 and place in front of puddings.
Surround with 5 brussel sprouts, lay a piece of bacon over puddings, pour some sauce over each breast and serve immediately.