Lay overlapping bacon slices vertically on some cling film.
Starting from the edge of the bacon, lay the three pheasant breasts horizontally.
Divide the sausage meat into two 130g pieces. Put each one between two pieces of cling film and roll out until they’re the size of the three breasts.
Lay the first portion of the sausage meat on the pheasant breasts and sprinkle with pistachios and apricots.
Then, lay four pigeon breasts on top, followed by the second piece of mince and some more pistachios and apricots. Top it off with four partridge breasts.
Carefully roll everything up, wrapping the bacon around the breasts and sausage meat. Twist the ends of the cling film and place in the fridge for 20 minutes.
On another piece of cling film, roll out a piece of puff pastry to a 4mm thickness. It must be 2cm longer than the meat and about 5cm wider. Brush a little water over the top end and along the edges to help it seal.
Take the meat out of the fridge, remove the cling film and place it at the bottom edge of the pastry.
Roll the meat in the pastry and seal the dough on the sides. Remove the cling film and pierce any air pockets.
Lay the joint on a well-greased tray with the seal on the bottom and brush the top with egg wash.
Roll the rest of the puff pastry to a 3mm thickness, then roll a lattice cutter along it. Place this over the top of the joint, trim off any excess and egg wash it.
Finally, make three small holes at the base, along each side of the joint, to allow any juices to escape.
Place into a pre-heated oven at 180°C for 30 minutes, then turn up to 200°C for a further 15 minutes.
Allow to rest for 10 minutes before cutting.