Pheasant With Olives

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

Preparation:

Preparation: Clean the pheasant and stuff it with a knob of butter, rosemary, salt and pepper. Wrap it in bacon slices, tie it with white kitchen string. Place it in a baking dish with the butter cut into pieces and let it brown in the preheated oven at 180 degrees for about an hour. Sprinkle it often with Marsala and the cooking sauce. Remove from the oven, distribute the olives on the pheasant and place on the stove. Cook over low heat for 40 minutes. Accompanying wines: Boca DOC, Montecarlo Rosso DOC, Nardò Rosso DOC.