Roast pheasant (3)
Instructions
Wash and dry the pheasant (after plucked and flamed).
Fill it with chopped composed half of ham, bacon, Sage, salt and pepper.
Bardarlo with the remaining slices of ham, tie it and put it in a roasting pan in the oven to 180 degrees.
Wet occasionally with his cooking.
Once cooked, cut into pieces and arrange them on a plate of hot service.
Deglaze the cooking, sieve and pour over Pheasant.
Ingredients and dosing for 4 persons
- 1 pheasant already matured from 1500 g
- 200 g of raw ham with fat
- 50 g of bacon
- Some leaves of sage
- Salt
- Black pepper