4 cleaned pheasants (1.3 kg)
1/2 teaspoon of salt
1 pinch of black pepper
8 slices of smoked bacon or back bacon (120 g)
100 g of fegado patê
2 cups of dry red wine
4 cleaned pheasants (1.3 kg)
1/2 teaspoon of salt
1 pinch of black pepper
8 slices of smoked bacon or back bacon (120 g)
100 g of fegado patê
2 cups of dry red wine
Preheat the oven to hot (400°F)
Season the pheasants with salt and black pepper
Cross the legs of the bird and tie them together with a piece of twine, leaving two long points
Wrap each pheasant's side with two slices of bacon
Place them side by side in a medium-sized roasting pan
In a bowl, mix together the patê and wine
Baste the pheasants with the mixture
Cover with aluminum foil and bake for about 30 minutes, or until tender
Remove the foil and roast for an additional 30 minutes, or until golden brown
Transfer the pheasants to a serving dish, discarding the twine and skewers
Baste with the sauce and serve warm.
