Zubereitung

1. 1

   Preheat the oven to 180 °C conventional. Pat the pheasants dry inside and out and season them all over with salt and pepper.

2. 2

   Quarter and core the apples, peel the onion and cut it into wedges. Mix both with the thyme and fill the cavities of the pheasants with the mixture.

3. 3

   Cover each breast with six slices of smoked bacon, tuck the legs against the body and tie the pheasants with kitchen string.

4. 4

   Heat the clarified butter in a roasting pan and brown the pheasants lightly in it all over.

5. 5

   Pour in the white wine and the poultry stock and slide the uncovered roasting pan onto the middle shelf. Roast the pheasants, basting them several times with the roasting juices.

6. 6

   Take the bacon off and set it aside so that the breast can brown. Finish roasting the pheasants until the thickest part of the breast has reached a core temperature of 75 °C.

7. 7

   Take the pheasants out, cover them loosely with foil and leave them to rest.

8. 8

   Pour the roasting juices through a sieve into a pan, add the cream and bring to the boil. Mix the cornflour with a little cold water, thicken the sauce with it and stir in the lingonberries.

9. 9

   Season the sauce with salt and pepper and stir in the butter or margarine. Remove the kitchen string, halve the pheasants and serve them with the crisp bacon and the sauce.