Roast Pheasant

Description
In Romanian: Friptura de fazan

Ingredients

 * 1 pheasant
 * 5 oz / 150 g bacon for interlarding
 * 2 tablespoons butter
 * salt

Directions

 * 1) Remove feathers, singe, wash several times and keep in cold water for half an hour.
 * 2) When first step is complete, remove, dry, rub with some salt and interlard the breast and legs with pieces of bacon.
 * 3) Then let sit for 20 – 30 minutes.
 * 4) Set in a roasting pan with 2 tablespoons of butter and 2 – 3 tablespoons of water.
 * 5) Turn several times while roasting, basting with the liquid in the pan.
 * 6) Serve with fried small whole potatoes, sautéd cauliflower or baked small apples.