Pheasant With Bacon And Sour Cream

1. 1

   Pre-heat the oven to moderate.

2. 2

   Carefully loosen the skin over the breasts of the pheasants and insert a piece of bacon under the skin over each breast.

3. 3

   Pull the skin back over the breasts, and brush the birds liberally with the melted butter.

4. 4

   Fold the wings under the body of the birds, tie the legs together loosely, and place the birds in a casserole dish.

5. 5

   Roast, uncovered in the centre of the oven for 15 minutes, until the birds begin to brown.

6. 6

   Pour the sour cream over the birds and season with salt and pepper.

7. 7

   Cover and cook for 40 to 55 minutes.

8. 8

   Transfer the birds to a heated serving platter and keep hot.

9. 9

   Stir the cream into the pan juices, on top of the stove.

10. 10

    Simmer gently until the sauce has thickened, adjust the seasoning, and serve with the pheasants.

* Per serving · 4 servings · Values may vary.

No additional tips available.