Pheasant in Clay

Preparation time: 15 min Preparation time: 70 min

Preheat the kitchen stove: E-kitchen stove: 220 °C

gas stove: level 5 roasting time: 70 min

Clay pots must have been in water for half an hour before they are used for the first time. And before each further use, they should be soaked in water for 10 minutes. Next you can roast the whole thing in it, also pheasant.

Rinse pheasant under cold water, dry inside and out with household paper. Rub with armagnac and salt. Season lightly with pepper. Tie wings and legs to body with thread. Place pheasant wrapped with bacon in the watered clay mold. Place lid on top. Place in the heated stove on the middle rack. After roasting, remove the clay dish from the stove. Cool slightly. Rinse and dry parsley. Remove lid from cooking pot. Remove dressing thread from pheasant.

Put on parsley leaves and bring pheasant to table in clay pot.

If you want the pheasant crispy brown, you must remove the lid from the clay pot 10 min before the end of the cooking time, remove the bacon and roast the pheasant until done.

Serve with:

Pineapple sauerkraut, fried potatoes or potato croquettes or sauerkraut or Brussels sprouts, as a drink a red wine.

Our tip: Use bacon with a fine, smoky note!

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