Pheasant, Creole Style

Per person 3746 J

Preparation time: 50 min. Preparation time: 80 min.

Preheat the kitchen stove (electric stove 220 degrees, gas stove level 5) For the filling, score the chestnuts crosswise and put them on the tray. Put them into the heated kitchen oven. Roast for 15 minutes. Remove the chestnuts from the stove. Later they peel off better. Also peel off the brown skin. Cook in hot beef broth for another 15 min. Strain through a sieve into a suitable bowl. Add grated lemon peel, washed and chopped parsley, squeezed and crushed bread, chopped pheasant liver and chopped pepper, salt, pheasant heart and curry. Mix the stuffing well and season it.

Rinse the pheasant under cold water. Rub dry with household paper inside and out. Rub the outside with salt. Stuff and pin with a roulade needle. Tie wings and legs to the rump. Cover with bacon slices (note: pin the bacon slices with toothpicks or tie with thread).

Heat oil and light butter in a roasting pan. Brown the pheasant in it on all sides. Now roast for 60 minutes. In between, pour hot water over the pheasant and baste with roast stock. If the stock boils down too much, add a quarter of a liter of hot water. Remove the bacon slices 10 minutes before the end of the cooking time (keep them for the sauce). Finish roasting. Arrange the pheasant on a heated plate. Remove the roulade pin. Keep warm.

Boil off roast stock. M

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