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Roasted Pheasant

6 servings

Ingredients

• 1 piece pheasant
• salt (a little)
• bacon slices (a little)
• olive oil (as needed)
• butter (a little)
• 0.5 cup sweet cream
• 1 tsp wheat flour

Instructions

1. Serves 6.
2. Pluck the pheasant just before preparation, singe over spirits, and wash.
3. After eviscerating, wipe it clean with a cloth, rub salt inside and out, and tie with bacon slices.
4. For even more juiciness, it can also be wrapped in paper soaked in fine olive oil.
5. First, place it breast-down in boiling butter in the pan and roast at moderate heat for 1 – 1½ hours until cooked and dark yellow.
6. Before serving, add ½ cup of sweet cream, whisked with 1 teaspoon of wheat flour, to the sauce to bind it.
7. When serving, remove the bacon slices, place them on an elongated platter, and set the pheasant on top.

Modernized from a treasured 19th-century German cookbook.