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Roast Pheasant is a delicious dish made with pheasant roasted with butter and pancetta. It is 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 and drain it well, place the rosemary sprig and the whole garlic clove inside the cavity, wrap it in the slices of pancetta and tie it up
Melt the butter with a few spoonfuls of oil in an oval baking dish, place the pheasant in it, season with salt and pepper, and first brown it on the stove, turning it from time to time so it can brown well on all sides
Then place it, nicely browned, in the already hot oven and leave it there for about an hour
From time to time open the oven and baste the pheasant with the juices that form
Remove it from the oven, take off the slices of pancetta, which you will keep in the baking dish, put it back on the stove, first sprinkle it with the brandy and let it evaporate, then with a few drops of lemon juice
Serve immediately at the table
Pan
Skewer
Spoon
Knife
Store leftovers in the refrigerator for up to 2 days.
It is a traditional dish of Italian cuisine, particularly common in the central and southern regions.
Italia
| Energy (kcal) | 194.09 |
| Carbohydrates (g) | 0.21 |
| of which sugars (g) | 0.21 |
| Fat (g) | 11.07 |
| of which saturates (g) | 4.09 |
| Protein (g) | 21.92 |
| Fibre (g) | 0.04 |
| Salt (g) | 0.07 |
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