Roast pheasant

Preparation:

Preparation: Clean the pheasant (keep the liver aside), wash it, drain it well, insert the rosemary sprig and the whole garlic clove into the belly, wrap it in the bacon slices and tie it. Melt the butter with a few spoonfuls of oil in an oval baking dish, place the pheasant in it, add salt and pepper and first brown it over the heat, turning it from time to time so that it browns well on all sides. Then put it, well browned, in a preheated oven and leave it there for about an hour. From time to time open the oven and sprinkle the pheasant with the sauce formed. Remove it from the oven, remove the bacon slices which you will however keep in the pan, put it on the fire, sprinkle it first with the brandy which you will let evaporate and then with a few drops of lemon juice. Serve it immediately on the table.