Roast pheasant
Instructions
Clean the pheasant (apart from fegatino), wash, drain them well, put in my gut the sprig of Rosemary, clove garlic, wrap it up in slices of bacon and tie it.
Melt the butter with a tablespoon of oil in a oval baking dish, lay the pheasant, salt, pepatelo and let it cook over a fire, first time occasionally to rosolarsi well on every side.
Put it then, well, Golden in the oven already warm and let this for an hour or so.
Occasionally open the oven and sprinkle the pheasant with sauce formed.
Remove from the oven, remove the slices of bacon that you'll keep it in the baking dish, put it on the fire, should be sprayed before with brandy that will evaporate and then with a few drops of lemon juice.
Serve immediately on the table.
Ingredients and dosing for 4 persons
- 1 1000 g's pheasant
- 70 g of rather lean bacon
- 30 g of butter
- 1 sprig of rosemary
- 1 clove of garlic
- 1 lemon
- 1 dram of brandy
- Olive oil
- Salt
- Pepper