Pheasant Wrapped in Bacon

For the pheasant wrapped in bacon, wash the hung and gutted pheasant and rub with salt and pepper.

Wrap the thinly sliced bacon around the pheasant and tie it with kitchen twine.

Heat butter in a pan on the stove, add pheasant and fry it nicely all around. Add a little water and roast in a preheated oven at 170° C for about 50 minutes, basting several times with gravy.

Add a little water to the gravy, bring to the boil and make a sauce.

Remove the kitchen string and carve and serve the pheasant wrapped in bacon.

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