Cold Roast Pheasant

1. 1

   Carefully wash and pat dry the outside of the pheasant. Remove the lungs and entrails from the inside cavity and wipe it well with a damp cloth.

2. 2

   Do not wash out the cavity, as it will take away some of the special flavor that is characteristic of game birds.

3. 3

   Mix together the salt, pepper and thyme.

4. 4

   If the thyme is fresh, chop fine; if dry, crush it against the salt with a spoon.

5. 5

   Sprinkle the cavity with half this mixture and add 1/2 stick of butter.

6. 6

   Rub the outside with 1 to 2 tablespoons soft butter and the rest of the seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.