Stuffed pheasant

Ingredients for 2 servings:

• 1 pheasant(s)
• 100g bacon
• 200 g minced meat (weighed)
• breadcrumbs
• 1 egg(s)
• 1 tbsp parsley, chopped
• 400 ml Game stock
• 2 tbsp clarified butter
• Game spice
• Thyme
• salt and pepper
• Sauce thickener or roux

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Wash the pheasant, pat dry, and rub inside and out with salt and pepper. Mix the minced meat with egg, breadcrumbs, and parsley to form a mince mixture. Season with salt, pepper, and game spice to taste and stuff the pheasant into the mince. Sew the pheasant up with kitchen string and tie the legs to the body. Melt clarified butter in a roasting tin. Place the pheasant breast-side up, brush with clarified butter, and sprinkle with thyme. Cover with the bacon and pour in the stock. Roast in a preheated oven at 225°C on the middle rack. After 30 minutes, reduce the temperature to 180°C and cook for a further 45 minutes. Remove the bacon and cook for about 15 minutes, until the skin is nice and crispy. Remove the pheasant and carefully cut it in half using poultry shears, taking care not to damage the mince. Reduce the stock, thicken with sauce thickener if desired and season with salt, pepper and thyme.