Pheasant Roast

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) Then remove, dry, rub with some salt and interlard the breast and legs with pieces of Bacon.
 * 3) Then let sit for 20–30 minutes. Set in a roasting pan with 2 tablespoons of butter and 2-3 tablespoons of water.
 * 4) Turn several times while roasting, basting with the liquid in the pan.
 * 5) Serve with fried small whole potatoes, sauted Cauliflower or baked small Apples.