Rinse and dry the pheasant. Grind the heart and liver in a hand blender. Soak the raisins in warm water. Cut the bread roll into thin slices, warm the milk to lukewarm and soak the bread roll in it.
Chop the nuts finely. Mix the giblets with the drained raisins, the squeezed bread, salt, pepper, nuts and egg.
Fill the pheasant with the mixture, sew it up and season all around with salt and pepper. Cut the carrot and shallots into small cubes. Melt just under half of the light butter in a roasting pan. Pour in the pheasant, add the carrot, shallots, thyme, parsley and bay spice.
Roast the pheasant in the heated oven at 200 degrees for 10 minutes, then cook with the lid closed for 60 minutes. Melt the remaining light butter and brush the pheasant with it occasionally.
Finally, divide the pheasant and the stuffing to taste into 4 portions on the spot and keep warm or cut up at the table.
Boil off the gravy with the poultry stock, strain through a fine sieve and pour over the pheasant.
Goes well with this: Duchess potatoes and buttered vegetables
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