Viennese Style Pheasant

This is a stuffed “pheasant in a bacon shirt”, stuffing it either completely or possibly only in the crop. The quantities given for the farce are for the stuffing in the crop and must be doubled for the whole stuffing. In both cases, the liver is sewn with white thread.

Finely scrape the liver with a kitchen knife and mix it with butter*. Coat the inside of the pheasant with it.

Cream the other portion of butter, add egg, chestnut puree and bread roll soaked in red wine and squeezed out again and mix thoroughly. If you are not a friend of chestnuts, use only bread rolls or white bread. Season the filling with salt, ground white pepper, a little bit of grated lemon peel and mace. Finally, fold in the peeled and weighed pistachios and pine nuts, or sliced almonds if necessary.

When the pheasant is stuffed and sewn, wrap it with the bacon cut into narrow slices (tie tightly!). Next, put the rest of the smoked bacon in the frying pan, cut into small pieces, add the pheasant and fry it a little bit on all sides so that it can take on color.

Then roast it in the oven with the pan closed. It should be placed once on one side of the breast and then on the other, and only towards the end, when it is almost soft, put it on its back. A young pheasant hen can be ready after only half an hour, for a

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