Season ready-to-fry pheasant with salt, season with pepper and fill with long grain rice mixed with pumpkin or pineapple and brandy. Sew up, wrap with bacon slices (barding) and roast in bacon waste in hot tube at 225-250 °C.
Baste a few times, if the top heat is too high, cover with buttered foil. When the poultry is done, glaze with game jelly.
Our tip: use a deliciously spicy bacon for a delicious touch!
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