2 YOUNG PHEASANTS
1 SMALL GLASS OF COGNAC (NO YOU DON’T GET TO DRINK IT!)
SALT AND PEPPER
100 GRM. BACON SLICES
250 GRM. MINCED VEAL
150 GRM. LIVER SAUSAGE
2 EGG YOLKS
200 GRM. BUTTER
150 ML. RED WINE (SORRY THIS ISNT FOR DRINKING EITHER)
8 THIN SLICES OF SMOKED HAM
Wipe the insides of the pheasants with the Cognac and rub in the salt and pepper.
Layer the breasts with the bacon slices.
Mix the minced veal, liver sausage, egg yolks and the remaining cognac together well.
Stuff the pheasants with this mixture and close the opening with a cocktail stick (you can sew it)
Roast in 100 grms. of butter, basting frequently at 220c. fro approx. 35-40 minutes. (IT IS A GOOD IDEA TO MIX SOME OIL WITH THE BUTTER TO STOP IT BURNING)
Remove the pheasants from the oven and keep warm.
Pour the juices and residue from the roasting pan into a saucepan and add the red wine.