Fried Pheasant

Ingredients

• 1 pheasant
• 2 thin slices of bacon
• 1 % tbsps. of flour
• % lb. of butter
• 1 cup of water
• % pt. sweet or sour cream

Method

1. 1

   The young pheasant is dressed, washed, dried, salted inside and outside, and the liver is put back with a piece of butter.

2. 2

   Tie bacon across the breast.

3. 3

   Roast in the oven with butter, basting frequently.

4. 4

   After 30 minutes, baste with cream and water.

5. 5

   Cook for 1 to 1.5 hours.

6. 6

   Remove bacon before serving.

7. 7

   Stir flour into drippings, brown it, add water, cook, strain, and serve gravy with the bird.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 49. The excerpt below is the record exactly as published.

FRIED PHEASANT. Quantity for 6 Persons. 2 thin slices of bacon to tie 1 pheasant across the breast Salt 1 % tbsps. of flour % lb. of butter 1 cup of water % pt. sweet or sour cream

Cook this with the app: pantry check, scaling, and the assistant.