Roast Pheasant Stuffed is a tasty and succulent dish that combines the flavor of pheasant meat with the richness of the fillings of pancetta, smoked lard, and truffle. The preparation takes some time, but the final result is certainly rewarding. This dish is particularly appreciated during holidays or for special occasions.
The pheasant must be well aged and should be plucked only at the time of cooking
Prefer the female pheasant over the male as it has more tender meat
Chop the liver of the bird, the smoked lard, the parsley, and if possible, also a bit of truffle. Salt and pepper
Stuff the pheasant with this filling, sew the openings, and cover the breast with slices of pancetta, securing it with some twine
In a pan, heat a knob of butter, place the pheasant in it, and cook for 45 minutes
Skewer
Kitchen Syringe
Kitchen Twine
Store leftovers in the refrigerator for a maximum of 2 days
Roast Pheasant Stuffed is a typical specialty of Italian cuisine, perfect for special occasions
Italy
| Energy (kcal) | 688.99 |
| Carbohydrates (g) | 1 |
| of which Sugars (g) | 1 |
| Fat (g) | 74.53 |
| of which Saturates (g) | 28.54 |
| Protein (g) | 3.6 |
| Sale (g) | 0.05 |
