Cold Roast Pheasant

Directions

1. 1
   Carefully wash and pat dry the outside of the pheasant. Remove the lungs and entrails from the inside cavity and wipe it well with a damp cloth.
2. 2
   Do not wash out the cavity, as it will take away some of the special flavor that is characteristic of game birds.
3. 3
   Mix together the salt, pepper and thyme.
4. 4
   If the thyme is fresh, chop fine; if dry, crush it against the salt with a spoon.
5. 5
   Sprinkle the cavity with half this mixture and add 1/2 stick of butter.
6. 6
   Rub the outside with 1 to 2 tablespoons soft butter and the rest of the seasoning.