Roast Pheasant

Clean the pheasant (keeping the liver aside), wash it, and drain it well. Insert the sprig of rosemary and the whole garlic clove into the belly, wrap it in the slices of bacon, and tie it up.

Melt the butter with a few tablespoons of oil in an oval baking dish, place the pheasant in it, salt it, pepper it, and first brown it on the stove, turning it from time to time so that it can brown well on all sides.

Then place it, well browned, in a preheated oven and leave it there for about an hour.

From time to time, open the oven and baste the pheasant with the sauce that forms.

Remove it from the oven, take off the bacon slices (which you will keep in the baking dish), place it on the stove, splash it first with the brandy and let it evaporate, then with a few drops of lemon juice.

Serve it immediately at the table.