Cold Roast Pheasant - cooking recipe

Ingredients

1 pheasant (allow 1 pheasant for 2 persons)
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1/2 c. plus 2 Tbsp. butter
watercress for garnish

Preparation

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.
Do not wash out the cavity, as it will take away some of the special flavor that is characteristic of game birds.
Mix together the salt, pepper and thyme.
If the thyme is fresh, chop fine; if dry, crush it against the salt with a spoon.
Sprinkle the cavity with half this mixture and add 1/2 stick of butter.
Rub the outside with 1 to 2 tablespoons soft butter and the rest of the seasoning.