Baked Hen-Pheasant

Sprinkle with salt and pepper, hen-pheasant, bind them to keep it in shape and let it Brown the brisket in a roasting pan with the hot oil for 2-3 minutes.

Turn and spread across the chest and thighs 30 g soft butter, then passed the bird in a preheated oven (180 degrees) for 40-50 minutes, remembering to get wet occasionally with his cooking.

After cooking, let stand for 5 minutes the hen-pheasant, so that, when you cut out too much juice.

Then deleted the thread and offered a cut between a leg and chest.

Continue cutting until you reach the hip joint, then spread the thigh outward so as to divide the joint.

Remove the wings, then divide the two breasts by a cut along the breastbone.

Remove the breasts from the carcass, trying not to damage the meat with a knife.

Cut boned breasts into strips, starting at the base of the wing to the tip.

Serve with cooked vegetables and velvety sauce.

Melt the remaining butter in the Pan, ask yourself the thighs and put them in a hot oven for another 8-10 minutes.

Divide the sopracoscia by a cutting zone at the height of the joint that connects the two sides.

The boned and cut into slices sopracoscia.

Cut into slices even half of melted.

Serve with cooking and seasonal salad.