|Prep time: 1 hour||Cooking time: 40 minutes||Total time: 1 2⁄3 hours|
Roast Pheasant with stuffing
Boil the cleaned whole pheasant in slightly boiling water for about 1 hour (when we add the vegetables we have a soup). After one hour we take it pheasant and let it cool. When cool, carefully loosen the skin.
Meanwhile, prepare the filling onion cut into cubes and simmer. Add the sliced mushrooms and crushed chicken liver. Season the livers to taste with salt, with ground pepper, marjoram and thyme with. Briefly boil and leave to cool. Mix the finely chopped parsley, 2 soaked and twisted rolls, eggs and liver thoroughly. The filling carefully suppressed under the skin, fill the rest of the pheasant. Bake in a bag baking in a hot oven 40 to 50 minutes more. Then carefully open the bag and meat bake pink.