Stuffed roast pheasant
Instructions
Pheasant should be well seasoned and feathered only goes when you cook it.
The favorite male female pheasant which has more tender meat.
Mince the liver of poultry, smoked bacon, parsley and, if possible, even a bit of truffle.
Add salt and pepper.
Filled with this stuffed pheasant, sew the openings, cover the breast with slices of bacon, securing with a few rounds of white kitchen Twine.
Add salt and pepper.
In a saucepan heat a knob of butter, lay the pheasant and cook for 45 minutes.
After 20 minutes, remove the bacon because meat can colorirsi.
A quarter of an hour from the end of cooking add two tablespoons of cream to make the more delicate and creamy sauce.
Accompanying wines: Valtellina Superiore Sassella DOC Bolgheri Rosso DOC, Aglianico Del Vulture, "reserve" DOC.
Ingredients and dosing for 4 persons
- 1 pheasant
- 50 g of bacon
- 50 g of bacon
- Parsley
- 1 walnut butter
- 2 tablespoons of cream
- Salt
- Pepper
- Truffle (optional)