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Roasted pheasant Recipe

Roasted pheasant

Recipe Ingredients for Roasted pheasant

1 pc Pheasant
50 g Butter
150 grams Smoked bacon slices
1 / 4 liter Hot water
2 tsp Cornstarch
1 / 4 liter Sour cream
some Salt
some Pepper

Roasted pheasant Recipe Directions

Rinse under running water pheasant and pat dry with kitchen paper. Rub inside and outside lightly with salt and pepper. Wings and drumsticks train with a thread (to tie). Then put in the roasting pan, baste with melted butter and top with the bacon slices. Particularly breast or thighs should be covered with them.

Bake in the preheated oven (200 degrees C, level 4). For large pheasants bottom rail, with small upper. During the roasting time gradually pour the hot water and occasionally draw on Bratfond. 10 minutes before end of cooking time, remove the bacon and keep it. Pheasant from the oven. Remove thread. Place on a preheated hot plate.

Bratfond loskochen. You may pour a little hot water. Mix cornstarch with cold water. Bratfond bind it. Heat oil in strips or diced bacon slices in the sauce. Remove from the heat. Stir in sour cream. Sauce to taste and heat again until just before boiling point. Pheasant and rich sauce separately.


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