Roasted Pheasant.

The pheasant is plucked, gutted, washed, rubbed inside and out with salt, 1 piece of butter put inside, dressed and wrapped with bacon to taste or quite delicately larded. Now put it in a pan, baste it with 12 dkg of hot butter, add 1 piece of onion, as well as liver, stomach, neck and heart and fry it over a low fire and diligently, adding a little veal bone broth, for 20 to 25 minutes on both sides until nicely light brown. Carved with poultry shears, it is placed in jars, poured over with the strained sauce and sterilized at 100 degrees for another 45 to 50 minutes.

all : Home canning, from Mrs. Emilie Lösel,

Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!

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