Pheasant

Ingredients

• 1.5 kg pheasant
• 300 g spring onions
• 100 g garlic
• 150 g carrots
• 400 g young potatoes
• 200 g porcini mushrooms
• oil
• salt
• pepper
• rosemary
• 200 ml white wine

Preparation

Clean the pheasant, add salt, pepper, a bit of oil, and wrap it in thinly sliced, lightly smoked bacon.

Roast the pheasant for about 1.5 hours at 180/190°C with root vegetables; baste with wine as needed.

Serving

Serve with vegetables, young potatoes with rosemary, and porcini mushrooms.