Baked pheasant

Preparation:

Preparation: Sprinkle the pheasant with salt and pepper, tie it to keep it in shape and brown it on the breast side in a pan with hot oil for 2-3 minutes. Turn it over and spread 30 g of softened butter on the breast and thighs, then put the bird in the preheated oven (180 degrees) for 40-50 minutes, remembering to sprinkle it occasionally with the gravy. At the end of cooking, let the pheasant rest for 5 minutes, to prevent too much juice from escaping when you cut it. Then remove the kitchen string and make a cut between a thigh and the breast. Continue cutting until you reach the hip joint, then spread the thigh outward to divide the joint. Also remove the wings, then divide the two breasts by making a cut along the sternum. Remove the breasts from the carcass, trying not to damage the meat with the knife. Cut the boneless breasts into slices, starting from the attachment of the wings to the tip. Serve them with cooked vegetables and velvety sauce. Melt the rest of the butter in the pan, place the thighs on it and put them in the hot oven for another 8-10 minutes. Separate the upper thigh from the spindle by making a cut at the joint that connects the two parts. Bone the thigh and cut it into slices. Also cut half of the spindle into slices. Serve with the cooking juices and seasonal salad.