Carpione Pheasant

Preparation:

Preparation: Clean the pheasants very carefully by removing the feathers and cutting off the legs and wing tips. Then pass them over the flame without washing them with water. Salt each garment internally by adding: a lemon wheel, 1 onion wheel, 4 or 5 carrot wheels, 1 bay leaf and 3 g of pepper. Then put the pheasants in an enamelled saucepan adding the bunch of sweet-smelling herbs, the onions, the carrots, the lemon (all sliced), the remaining pepper, the 6 cups of oil and 2 cups of vinegar. Pass the pot over high heat so that it boils rapidly. Once it comes to a boil, lower the heat and let it boil slowly for three or four hours. At the end of cooking, let the pot cool down for 36 hours. Finally, pass everything into a glass jar with the same sauce which, if it is scarce, can be integrated with the addition of a little oil until it is covered. Pheasants are good after a few weeks (after 20 days and no more). Remember: they should not be washed!