Pheasant, Roasted

Rinse pheasant under running water and dry with household paper. Rub lightly with salt inside and out and season with pepper. Dress (tie) the wings and legs with a thread. Then place them in the roaster, pour melted butter over them and cover them with bacon slices. Especially breast or legs should be covered with it.

Place in the heated oven (gas oven 200 degrees, electric oven: level 4). For large pheasants use the lower rack, for small ones use the upper rack. During the roasting time, pour the hot water little by little and occasionally pour the roast stock over it.

10 min before the end of the cooking time, remove the bacon slices and keep them. Remove the pheasant from the oven. Remove the thread. Keep warm on a heated plate.

Boil off the roast stock. Pour on a little more hot water if necessary. Mix cornstarch with cold water. Use to thicken the roast stock. Heat bacon slices cut into strips or cubes in the sauce. Remove the saucepan from the stove. Mix in sour cream. Season sauce and heat again until just before boiling point. Serve pheasant and sauce separately.

Preparation time: 20 min Preparation time: 70-80 min Roasting time: 60-90 min

Serving:

Pineapple cabbage, boiled potatoes and cranberry compote. As a drink red wine or rose.

Variations:

Pheasant Brussels style: as above only with chicory or Brussels sprouts, castle potatoes or roasted boiled peeled potatoes.

Pheasant Vintner style: as above nu

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