Pheasant with Mushrooms (Fagiano con I Funghi)
Instructions
Prepare a quart of chicken broth.
Clean the pheasant, salt and pepatelo internally and tie it with the white kitchen Twine.
In a saucepan heat a tablespoon of olive oil and a knob of butter, saucepan, pheasant on each side.
Chop the onion, shallots and carrot, cut the ham into small cubes.
Remove from pan and place pheasant in ham and chopped vegetables.
Add salt and pepper.
Add the broth and spices.
Cover and cook over low heat for a quarter of an hour.
Put back the pheasant in pan.
Cover and simmer for 40 minutes on low heat.
Clean the mushrooms and season in a pan with a knob of butter and a clove of garlic, for about 10 minutes.
Remove the mushrooms and add the olives, heat 5 minutes.
Transfer olives and mushrooms in the bowl of pheasant, Cook for a few minutes.
Place the bird with its garnish on the serving dish.
Accompanying wines: Trentino DOC Cabernet "reserve", "Reserves" Rosso Conero DOC, Solopaca Rosso Superiore DOC.
