Roast Pheasant
Roast Pheasant is a delicious dish made with pheasant roasted with butter and bacon. It is a rich and flavorful main course, perfect for enjoying on special occasions or for an elegant dinner with friends.
Ingredients
- 1000 g pheasant
11 - Fairly lean bacon
70G70G - Butter
30G30G - Rosemary
1Sprig1Sprig - Garlic
1Clove1Clove - Lemon
11 - Brandy
1Small Glass1Small Glass - Olive oilto taste
- Saltto taste
- Pepperto taste
Preparation
- STEP 1 OF 6
Clean the pheasant (set aside the liver), wash it, drain it well, insert the sprig of rosemary and the whole clove of garlic into the cavity, wrap it in slices of bacon and tie it up.
- STEP 2 OF 6
Melt the butter with a few tablespoons of oil in an oval baking dish, place the pheasant in it, season with salt and pepper, and brown it on the stove, turning it occasionally to ensure it browns evenly on all sides.
- STEP 3 OF 6
Once golden brown, place it in a preheated oven and leave it for about an hour.
- STEP 4 OF 6
Occasionally open the oven and baste the pheasant with the juices that have formed.
- STEP 5 OF 6
Remove it from the oven, take off the bacon slices but leave them in the dish, place it on the stove, sprinkle it first with brandy and let it evaporate, then with a few drops of lemon juice.
- STEP 6 OF 6
Serve it immediately at the table.
Suggestions
Pan
Spit
Spoon
Knife
General Information
Storage notes
Store leftovers in the refrigerator for up to 2 days.
More information
It is a traditional dish of Italian cuisine, particularly common in the central and southern regions.
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
| Energy (kcal) | 169.51 |
| Carbohydrates (g) | 0.25 |
| of which Sugars (g) | 0.25 |
| Fat (g) | 8.76 |
| of which Saturates (g) | 3.11 |
| Protein (g) | 21.4 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.06 |
- Proteins21.4g·70%
- Carbohydrates0.25g·1%
- Fats8.76g·29%
- Fibers0.13g·0%