Pheasant with Bacon and White Wine

For the pheasant with bacon and white wine, wash the pheasant inside and out with cold water and rub dry (remove the giblets), cut off the neck. Mix salt, pepper and four crushed juniper berries and apply it to the pheasant inside and out.

Tie bacon slices over the breast, tie the legs over the breast as well. Roast in the preheated oven at 150 °C for a good 1 hour. Brush several times with butter kneaded with paprika powder and drippings.

To prepare the sauce: brown the stomach and neck of the pheasant in butter. Add finely chopped onions, thyme and crushed garlic clove and fry briefly. Dust with flour and let it brown slightly. Extinguish with white wine and season with salt, pepper and two crushed juniper berries. Simmer for about 15 minutes, adding a little water if necessary. Strain the sauce.

Arrange the pheasant with bacon and white wine on plates and pour the sauce around it.

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