A Pheasant

Ingredients

• 1 pheasant
• coarse sea salt (formerly 'bay salt')

Directions

1. Truss the pheasant with its head under one wing.

2. Remove the skewers and place the bird on a serving platter.

3. Insert a fork in the center of the breast and slice down the breast.

4. Remove the leg on one side, then cut off the wing on the same side.

5. Repeat for the other side, separating the leg and wing.

6. Carefully cut off the merrythought by passing the knife under it towards the neck.

7. Serve the breast, wings, and merrythought, as they are the most esteemed.