Pheasant in Cooking Pot

Rinse pheasant and dry with household paper inside and out. Rub with salt. Tie wings and legs with a thread. Cover with bacon slices (note: first cover with bacon, then tie tightly, otherwise the bacon will “wander”).

Heat light butter in an oval, ovenproof dish or possibly in a saucepan. Sear pheasant in it on all sides for 5 min. Reduce temperature and continue to fry for 15 min.

In the meantime, remove the skin from the onions. Fry in heated butter with sugar for 5 min until translucent. The cleaned, raw mushrooms also. give cover. Roast for another half hour. Finally, pour Madeira over them. Remove the thread, garnish with cress and bring to the table in the dish.

Time of preparation: 15 min Time of preparation: 55 min

Garnish:

Parsley potatoes or country bread with butter. As a drink a red wine.

Our tip: Use bacon with a fine smoky touch!

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