Pheasant with fresh figs
Instructions
Clean the innards from pheasant and fiammeggiatelo.
Work the butter with salt and pepper and grease the pheasant internally and externally.
Pass the pheasant in the oven at 180 degrees for 3/4 of an hour, time from time to time.
Put soaked Raisins and when soft pass to the mixer combining the water where it was soaking.
Cut the figs into 4 parts and put them to add in a bit of butter, add the grapes blended, add the juice of 1 lemon and a little butter.
Heat on the stove and pour over Pheasant.
Serve on a dish with figs cut into four.
Ingredients and dosing for 4 persons
- 1 pheasant
- 20 fresh figs
- 100 g of raisins of smyrna
- 1 lemon
- 50 g of butter
- Salt
- Pepper