Stuffed Roast Pheasant

Preparation:

Preparation: The pheasant must be well seasoned and must be plucked only when it is cooked. To the male pheasant, prefer the female which has more tender meat. Chop the bird's liver, the smoked lard, the parsley and, if possible, even a little truffle. Salt and pepper. Fill the pheasant with this stuffing, sew up the openings, cover the breast with the slices of bacon and secure it with a few turns of white kitchen string. Salt and pepper. Heat a knob of butter in a saucepan, place the pheasant in it and cook for 45 minutes. After 20 minutes, remove the bacon so that the meat can brown. A quarter of an hour from the end of cooking, add two tablespoons of cream to make the sauce more delicate and creamy. Accompanying wines: Valtellina Superiore Sassella DOC, Bolgheri Rosso DOC, Aglianico Del Vulture "Riserva" DOC.