Pheasant with Fegado Paté

Name: Pheasant with Fegado Paté
Yield: 4
Ingredients: 4 pheasants cleaned (1.3 kg); 1/2 teaspoon of salt; 1 thimble of black pepper; 8 slices of smoked bacon (12 oz); 100g of fegado paté; 2 cups of dry red wine (480 ml)

1
4 pheasants cleaned (1.3 kg)
2
1/2 teaspoon of salt
3
1 thimble of black pepper
4
8 slices of smoked bacon (12 oz)
5
100g of fegado paté
6
2 cups of dry red wine (480 ml)

Ingredients

1
4 pheasants cleaned (1.3 kg)
2
1/2 teaspoon of salt
3
1 thimble of black pepper
4
8 slices of smoked bacon (12 oz)
5
100g of fegado paté
6
2 cups of dry red wine (480 ml)

Directions

1
Preheat the oven to 400°F
2
Season the pheasants with salt and black pepper
3
Tie the legs of the bird together, leaving two long ends
4
Wrap each side of the opening around a toothpick
5
Pass one end of the string over the toothpick, tie the other end, and secure
6
Wrap each pheasant in 2 slices of bacon
7
Place them side by side on a medium-sized baking dish
8
In a medium-sized bowl, mix together the fegado paté and wine
9
Brush the pheasants with the mixture
10
Cover with aluminum foil and bake for about 30 minutes, or until tender
11
Remove the foil and let it brown for another 30 minutes
12
Transfer the pheasants to a serving platter, discard the strings and toothpicks, and serve immediately
13
536 calories per serving