Florentine pheasant

Recipe second for 4 people based on Pheasant - cooking method oven.

Preparation:

Preparation: Aging: a few days. Mince the ham (keep two or three slices aside) with the bacon and sage leaves, stuff the salted and peppered pheasant with the mixture, sew up the opening, wrap it in the slices of ham kept aside and tie it. Put the pheasant in a buttered baking dish, sprinkle it with the remaining pieces of butter and cook it in a hot oven, sprinkling it occasionally with the sauce collected on the bottom of the dish.