Roasted Pheasant
Preparation 15 min, cooking 1 hour, difficulty Easy
1 pheasant, 50 g of lard (or bacon), 1 spring onion, 1 clove of garlic, 1 bay leaf, 1/2 glass of white wine, 1/2 glass of broth, 4 tablespoons of oil, extra virgin olive oil olive, salt and pepper
Clean the pheasant, remove the entrails, flame it, wash it and cut it into four parts; season each part with salt and pepper, then lard or cover with slices of bacon. Peel the garlic clove and onion and chop them together,
Transfer the pheasant pieces to a pan with the oil, the chopped garlic and onion and the bay leaf and brown them over low heat for about half an hour, adding the wine several times and turning the pieces often with a wooden spoon.
When the wine has all been added and has completely evaporated, continue cooking for another half hour, occasionally lengthening the cooking juices with the hot broth.