Stuffed Pheasant Metz Style

Rinse the pheasant ready for roasting, rub dry and rub inside and out with pepper and a little salt.

Coarsely chop the cleaned mushrooms (canned mushrooms only need to drain). Remove the skin from the onions and sauté in butter until soft, add the diced mushrooms and sauté for a couple of minutes.

Finely dice the cooked ham, press the toast soaked in water and add it, as well as the mushrooms and the onion. Mix well with the eggs in a baking dish and season with parsley, rosemary and a hint of pepper.

Fill the pheasants with the farce, pierce the opening with 3-4 toothpicks and close and tie with a white, strong twine crosswise, like a lace-up shoe. Wrap the pheasants with the barding bacon, and secure with a thread.

Place the pheasants in a small roasting pan, put it in the heated stove (E: 225 °C , G:4) medium-rail form and roast for 30-35 min. If necessary, pour a little hot water. During roasting, baste the pheasants frequently with the stock. 6.

Remove the pheasants from the roasting pan and leave them on the open stove.

Boil the stock with the whipped cream until the sauce thickens slightly. Season lightly with salt and pepper.

Remove the bacon from the pheasants, remove the threads, pull out the wooden sticks and serve them halved with the sauce.

As additions fit exceptional

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