Roast Pheasant - Fasansteg

Serves 6

Dress the pheasants. Split down the back into halves. Fill each half with stuffing if you wish.
Melt the butter in a pan on top of the stove. Brown the birds in the butter until golden brown. Season with salt and pepper to taste. Add the wine and let them simmer in the wine mixture until tender - about 2 to 3 hours in a preheated 350° oven.

STUFFING

Heat butter and cream to the boiling point. Stir in the crumbs, flour, salt and pepper to taste. Mix until well blended.
Beat in the egg yolks and stuff the pheasants.

STUFFING FOR PHEASANTS AND OTHER SMALL GAME BIRDS

Boil the beef. Grind it together with the giblets and onion. Add the spices, cream and wine and mix thoroughly. Stuff the birds.