Pheasant with Pineapple, Flambé

Place the ready-to-fry pheasant in milk for 24 hours, then pat dry well, season with salt and wrap the breast and legs with thin slices of bacon (barding). Roast in butter. Halfway through roasting, add sliced onion, diced carrot and a few peppercorns. Gradually add beef broth and simmer until done (about half an hour). Arrange the pheasant on a heated plate, garnish with lemon slices and chopped cress. Heat pineapple pieces in a little bit of butter in the fireproof pan, spread evenly over the pheasant, pour preheated vodka over it and bring it to the table burning.

Our tip: use bacon with a subtle smoky touch!

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