Stuffed Roast Pheasant is a tasty and succulent dish that combines the flavor of pheasant meat with the richness of fillings made with pancetta, smoked lard and truffle. The preparation takes a bit of time, but the final result is certainly rewarding. This dish is especially appreciated during the holidays or for special occasions.
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The pheasant must be well aged and should only be plucked at the moment of cooking
For the male pheasant, prefer the female, which has more tender meat
Chop the bird's liver, smoked lard, parsley and, if possible, a little truffle as well. Season with salt and pepper
Fill the pheasant with this stuffing, sew up the openings, cover the breast with the pancetta slices, securing them with several turns of white kitchen twine
In a saucepan, 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 up to 2 days
Stuffed Roast Pheasant is a typical specialty of Italian cuisine, perfect for special occasions
Italia
| 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 |
