Roast Stuffed Pheasant

Preparation

1. STEP 1 OF 10

   The pheasant must be well-aged and should only be plucked at the time of cooking

2. STEP 2 OF 10

   Prefer the female pheasant over the male as it has more tender meat

3. STEP 3 OF 10

   Chop the bird's liver, smoked lard, parsley, and if possible, a bit of truffle

4. STEP 4 OF 10

   Salt and pepper

5. STEP 5 OF 10

   Fill the pheasant with this stuffing, sew the openings, cover the breast with slices of bacon, securing it with a few turns of white kitchen string

6. STEP 6 OF 10

   Salt and pepper

7. STEP 7 OF 10

   In a pan, heat a knob of butter, place the pheasant in it, and cook for 45 minutes

8. STEP 8 OF 10

   After 20 minutes, remove the bacon so the meat can brown

9. STEP 9 OF 10

   Fifteen minutes before the end of cooking, add two tablespoons of cream to make the sauce more delicate and creamy

10. STEP 10 OF 10

    Accompanying wines: Valtellina Superiore Sassella DOC, Bolgheri Rosso DOC, Aglianico Del Vulture “Riserva” DOC

Suggestions

• Spit

• Kitchen Syringe

• Kitchen String

General Information

Analysis

Macronutrients (100 gr)