2 servings
1 young pheasant (ca. 800 g)
15 g very soft butter
100 ml verjuice
½ teaspoon salt
freshly ground pepper
For binding:
1 egg yolk
Wash and dry the pheasant.
Beat butter until very smooth. Add 5 tablespoons of the verjuice, salt, and pepper. Brush the mixture onto the inner and outer sides of the pheasant. Pour the rest of the verjuice into a ceramic pan, and add the pheasant.
Roast in a convection oven at 160° C. Add half a cup of water to the meat juice after approx. 20–30 minutes. Cooking time is approx. 1 hour.
If desired, bind meat juice with an egg yolk.
