Florentine pheasant
Florentine pheasant
Florentine pheasant
5
1
Stefano Moraschini
Maturation: a few days ago.
Mince the ham (hold by two or three slices) with pancetta and Sage leaves, stuffed with pheasant compound already salted and peppered, cucirne opening, wrap it in ham slices kept aside and tie it.
Put the pheasant in a buttered baking dish, sprinkle with the remaining butter into small pieces and cook in hot oven occasionally sprinkling it with the sauce on the bottom of the harvest Bowl.
Calories calculation
Calories amount per person:
672
Ingredients and dosing for 4 persons
License
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