Roasted Pheasant

The pheasant is cleaned and gutted. The leg and breast are larded with smoked bacon. Rub the inside and outside with salt, marjoram and a little bit of ground pepper. Inside, put the diced potatoes, a few roses of Brussels sprouts, grated onion and seasoned green peas, and close or sew the opening. Next, the entire pheasant is wrapped in slices of ham with a layer of fat and wrapped with a thin thread in several places. Put the pheasant in an ovenproof dish, pour 100 ml of hot oil on it and roast with the lid closed for about 2 hours. (You can also cover it with aluminum foil.) Serve with boiled potatoes and cabbage stewed in red wine.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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