Roasted Pheasant with Liver and Bacon Stuffing

Name: Roasted Pheasant with Liver and Bacon Stuffing
Cuisine: Spain
Ingredients: 1 pheasant; pheasant liver; tocino (cured pork belly or bacon); parsley; 1 onion; to taste salt; to taste spices

Origin: Castile, Spain

Source: Anonymous, 1920

Ingredients

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

Instructions

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