Preheat the oven to 190°C.
Heat the rapeseed oil and butter in an ovenproof frying pan until foaming.
Brown the pheasants in the pan for 5 minutes on the leg sides and 3 minutes on the breast.
Season with salt and pepper, then roast in the oven for 30 minutes, turning once.
Ensure internal temperatures reach 63°C for cock pheasant breasts or 60°C for hen breasts.
Remove the pheasant and set aside in a warm place to rest.
Discard the fat from the pan and add wine, port, juniper, and thyme.
Reduce the liquid by one third over high heat while scraping up caramelized bits.
Strain the jus into a warm jug and season as needed.
Sauté the onion, herbs, cloves, and salt in butter until soft.
Add bacon lardons and cook for one minute.
Stir in the milk and bread pieces, simmering until the sauce is smooth.
Carve the pheasant and serve over the bread sauce with the jus.