1. Rub the cleaned pheasant inside and out with salt and pepper.
2. Wrap the breast in thin slices of bacon so it does not dry out while roasting.
3. Brown the bird all over in melted butter in a roasting tin, then scatter the coarsely chopped onion around it.
4. Pour in the stock, cover and roast in a 180 °C oven for about 1 hour until tender, basting with its own juices.
5. Remove the pheasant, strain the pan juices and boil them with the cream into a silky sauce.
6. Cut up the meat, coat it with the sauce and serve with dumplings or braised cabbage.
Tip: The bacon wrap not only adds flavour but also protects the lean pheasant from drying out.
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