Pheasant With Bacon and Sour Cream

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READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat the oven to moderate.
  • Carefully loosen the skin over the breasts of the pheasants and insert a piece of bacon under the skin over each breast.
  • Pull the skin back over the breasts, and brush the birds liberally with the melted butter.
  • Fold the wings under the body of the birds, tie the legs together loosely, and place the birds in a casserole dish.
  • Roast, uncovered in the centre of the oven for 15 minutes, until the birds begin to brown.
  • Pour the sour cream over the birds and season with salt and pepper.
  • Cover and cook for 40 to 55 minutes.
  • Transfer the birds to a heated serving platter and keep hot.
  • Stir the cream into the pan juices, on top of the stove.
  • Simmer gently until the sauce has thickened, adjust the seasoning, and serve with the pheasants.
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