Pheasant with cream

Preparation:

Preparation: Salt and pepper the pheasant internally. Wrap it in the bacon cut into thin slices protecting the breast and tie it with white kitchen string. In a saucepan, heat two tablespoons of oil and a knob of butter, place the bird in it and brown it. When it is coloured, salt it a little even on the outside and cook, slowly and covered, for about 30 minutes. Sprinkle the pheasant with a few spoonfuls of cream and cook for another 15 minutes, basting it often with its sauce. Finally, add a few drops of lemon to the sauce and serve. Accompanying wines: Barbera D'Alba "Superiore" DOC, Chianti Classico "Riserva" DOCG, Regaleali Rosso Del Conte IGT Di Sicilia.