Pheasant Roast with Bacon Wrapper and Vegetables

Ingredients

• 1 pheasant (ready to cook, about 1.2 kg)
• Salt
• black pepper (freshly ground)
• 2 tbsp Vegetable oil
• 200 g bacon (raw smoked, thin slices)
• 1 bunch spring onions
• 3 onions
• 1 tbsp butter (liquid)
• 300 ml dry white wine
• 2 sprigs thyme
• 200 ml game stock
• 1 tsp Cornstarch

Instructions

1. 1.

   Preheat the oven to 130°C (Oven with top and bottom heat). Season the pheasant inside and out with salt and pepper. Sear it in hot oil all around, then cover the breast with bacon slices. Roast slowly in the preheated oven for 1½–2 hours.

2. 2.

   Meanwhile, wash and trim the spring onions, quartering them lengthwise. Cut the onion skins into strips, sauté everything briefly in butter, add to the pheasant, and pour over the white wine. Add thyme and cook together.

3. 3.

   Fifteen minutes before the end of cooking, remove from the oven, pour the pan juices into a saucepan, adjust seasoning with additional game stock if needed, and thicken with a little cold water mixed cornstarch; bring to a quick boil.