Aberdeenshire Pheasant

 

*Use Capon in place of Pheasant if you choose. A capon is a male chicken neutered young then fattened up for cooking. I used a grocery store bought chicken because capon is hard to find and very expensive.

2 ringneck pheasant or capon or chicken

1/2 up olive oil

4 cloves garlic per bird, crushed or sliced thin

1 lb thickly sliced smoked bacon

Dash of orgeano

Sea salt/fresh ground pepper, to taste

 

(Note: you can use parts of chicken instead of whole bird).

 

Preheat oven to 300 F. Clean the birds, removing any inner packaging of parts, remove most of the skin off the bird except the breast and the legs. Separate your chicken into parts. Cover each bird with the olive oil and salt/pepper. Using cast iron skillets, place 4 cloves of the garlic into each skillet then lay your bird pieces on top of the garlic. Sprinkle the bird pieces lightly with oregano. Lay strips of bacon on top the the bird pieces.

Place the birds into the oven and cook them for 30 to 40 minutes. If the juices start to over flow just ladle it out of the pans. When the birds turn golden brown and crispy, turn the oven down to 150 F and bake 10 minutes longer. Remove from the oven and serve forth.

Source: Medieval Cooking