Roasted Pheasant with Liver and Bacon Stuffing

Ingredients

• 1 pheasant
• pheasant liver
• tocino (cured pork belly or bacon)
• parsley
• 1 onion
• salt
• spices

Instructions

1. Clean and prepare the pheasant.
2. Mince together the pheasant's own liver, tocino (cured pork belly), parsley, onion, salt, and spices to make a forcemeat (picadillo).
3. Stuff the bird with this mixture and sew it closed.
4. Wrap the stuffed pheasant in thin slices of tocino.
5. Roast until done. Serve with a sauce of your choice.