Roast Pheasant with Bacon
2 h. 15 min.
To serve, carve the pheasant, allowing half of the pheasant for each person, and serve on warmed plates with the vegetables, gravy and bacon.
1 Kitchen scale, 1 Freezer bag, 1 Rolling pin, 1 Fine grater, 1 Teaspoon, 1 Mixing bowl, 1 Hand mixer, 1 Plastic wrap, 1 tiefer Plate, 1 Baking sheet, 1 Parchment paper
Season the pheasant inside and out with salt and pepper. Heat the oil and brown the pheasant on all sides, then cover the breast with slices of bacon. Roast slowly in a preheated oven at 250°F, for 1 1/2-2 hours.
Meanwhile wash and peel the parsnips and quarter lengthwise. Cut the onions into wedges without peeling them. Sweat both briefly in butter and add to the pheasant with the wine and thyme after about 30 minutes cooking time.
15 minutes before the end of cooking time take the pheasant and vegetables out of the oven. Pour the cooking juices into a pan, add a little game stock if you wish and thicken with a little flour mixed in cold water. Bring to the boil briefly.