Roast Pheasant In a Clay Pot

Ingredients

• 2 pheasants
• 2 tablespoons olive oil
• 6 juniper berries, crushed
• Coarse salt and freshly ground pepper to taste
• 4 strips bacon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    914 calories; 55 grams fat; 15 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 94 grams protein; 303 milligrams cholesterol; 354 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place clay pot in cold water and let soak for 10 minutes. Drain well.
2. Rub the pheasant with olive oil and place the juniper berries inside the birds. Season with salt and pepper inside and out.
3. Place the bacon over the breasts and put the birds in the clay pot. Place in a cold oven and set at 450 degrees. Bake for one-and-a-half hours.