Pheasant with olives
Instructions
Clean the pheasant and farcitelo with a knob of butter, Rosemary, salt and pepper.
Wrap it up in slices of bacon, tie it with white kitchen string.
Place them in a baking dish with the butter into small pieces and Brown in a preheated oven at 180 degrees for about an hour.
Often sprinkling it with Marsala and the cooking sauce.
Withdrawn from oven, spread on pheasant olives and place on the stove.
Cook over low heat for 40 minutes.
Accompanying wines: Boca DOC, Montecarlo Rosso DOC, Nardò Rosso DOC.
Ingredients and dosing for 4 persons
- 1 pheasant
- 200 g of pitted black olives
- 80 g of butter
- 1/2 cup of dry marsala wine
- 6 slices of bacon
- Rosemary
- Salt
- Pepper