Roast Pheasant is a delicious dish made of roasted pheasant with butter and bacon. It’s a rich and flavorful main course, perfect to enjoy on special occasions or for an elegant dinner with friends.
Clean the pheasant (set aside the liver), wash it, drain it well, insert the sprig of rosemary and the whole garlic clove inside the cavity, wrap it in slices of bacon, and tie it up
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 first sear it on the fire, turning it from time to time so it can brown well on all sides
Then put it well golden in the preheated oven and leave it there for about an hour
From time to time open the oven and baste the pheasant with the sauce that forms
Remove it from the oven, take off the slices of bacon which you will keep in the baking dish, place it on the fire, sprinkle it first with brandy which you will let evaporate and then with a few drops of lemon juice
Serve it immediately at the table
Pan
Skewer
Spoon
Knife
Store leftovers in the refrigerator for up to 2 days.
It's a traditional dish of Italian cuisine, particularly widespread in the central-southern regions.
Italy
| 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 |
