The Roast Stuffed Pheasant is a tasty and succulent dish that combines the flavor of pheasant meat with the richness of fillings made of pancetta, smoked lard, and truffle. The preparation requires some time, but the final result is definitely satisfying. This dish is particularly appreciated during holidays or for special occasions.
The pheasant must be well-aged and should be plucked only at the moment of cooking
Prefer the female pheasant over the male as it has more tender meat
Chop the bird's liver, the smoked lard, parsley, and, if possible, a bit of truffle
Salt and pepper
Stuff the pheasant with this filling, sew up the openings, and cover the breast with slices of pancetta fastening it with a few rounds of kitchen twine
Salt and pepper
In a pan, heat a knob of butter, place the pheasant in it and cook for 45 minutes
After 20 minutes, remove the pancetta so the meat can color
A quarter of an hour before the cooking time ends, add two tablespoons of cream to make the sauce more delicate and creamy
Accompanying wines: Valtellina Superiore Sassella DOC Bolgheri Rosso DOC Aglianico Del Vulture “Riserva” DOC
Skewer
Kitchen syringe
Kitchen twine
Store leftovers in the refrigerator for up to 2 days
The Roast Stuffed Pheasant is a typical specialty of Italian cuisine, perfect for special occasions
Italy
| Energy (kcal) | 192.07 |
| Carbohydrates (g) | 0.09 |
| of which Sugars (g) | 0.09 |
| Fat (g) | 11.31 |
| of which Saturates (g) | 3.95 |
| Protein (g) | 22.48 |
| Sale (g) | 0.06 |
