Pheasant alla milanese
Instructions
Brown in butter the whole pheasant wrapped in bacon.
Join the calf's liver, beef meat, the stomach and the heart of pheasant well chopped, chives, spices, salt and pepper.
Sprinkle with a glass of broth and 1 of marsala, and finish cooking on low heat.
Pass the sauce through a sieve and pour over chopped Pheasant.
Ingredients and dosing for 4 persons
- 1 pheasant
- 100 g of beef pulp
- 50 g of calf liver
- 50 g of butter
- 30 g of bacon slices
- 1 onion
- 1 glass of meat broth
- 1 glass of dry marsala wine
- 1 clove
- Nutmeg
- Cinnamon
- Pepper
- Salt