Fine Pheasant

Remove all sinew and skin from the pork fish and cut into small cubes. Also clean and chop the pheasant giblets. Put the meat and the giblets through a meat grinder (smallest perforated disc), add egg, whipping cream, flour, salt, pepper and chopped parsley. Prepare into a smooth mixture. Cut the cleaned mushrooms into slices and fold them into the filling.

2. thoroughly rinse the pheasant ready for roasting, dab it with kitchen paper and place it on its back, rub it inside and out with salt and pepper and stuff it with the stuffing. Plug the opening with 3-4 toothpicks and close and tie with a white, strong twine crosswise, like a lace-up shoe . Loop the ends of the twine around the drumsticks, pull together and tie tightly.

Wrap the pheasant in the barding bacon and tie the bacon with a thread.

3. place the pheasant on the grill over a small roasting pan in the heated oven (E: 250 °C , G: 6) and roast for 15 minutes.

4. lower the oven temperature (E: 160-175 degrees , G: 2). Pour the soup into the roasting pan and finish roasting the pheasant for the remaining time. If the pheasant is young, the shorter time of about half an hour is enough, if it is older, it needs about 40 minutes more.

Pour the stock into a bowl, remove the bacon from the pheasant and leave it for a few minutes at full heat.

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