Pheasant, Trussed

Ingredients

• 1 pheasant
• skewers

Directions

1. Truss the pheasant with or without the head. If without, leave enough skin on the neck to skewer it back.

2. If the head is left on, bring it under the wing and fix it on a skewer with the bill along the breast.

3. Remove the crop through a slit in the back of the neck.

4. Draw the bird, bring the thigh close under the wing, and skewer through the pinion, body, and leg.

5. Skewer and tie the legs firmly down.