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Roasted Pheasant

4 servings

Ingredients

• 1 Stk Pheasant
• Bacon (in thin slices) (nach Bedarf)
• 30 g Fat
• 30 g butter
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. Flambé the prepared pheasant, clean, wash and dry.
2. Salt and pepper inside and out, then truss (bind into shape).
3. Place thin bacon slices on the breast and tie securely.
4. Sear in 30 g of fat in a roasting pan at high heat and roast in a preheated oven while basting several times for approximately 40–50 minutes.
5. Remove the pheasant, carve and arrange.
6. Stir 30 g of butter into the remaining braising liquid, add a little water and bring briefly to a boil.
7. Serve some of this sauce around the game bird and the rest separately.
8. Serve braised red cabbage, mixed compote and lingonberries as side dishes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.