Wednesday, February 8, 2012

Tuscan Pheasant

Our neighbor Silvia came with a pheasant, with feathers.
She asked  "Would you like you want to cook it?" I wanted to say "NO, no thanks" for no other reason that cleaning it is  a bit boring, but it was certainly fresh: a special gift!
 And then I cleaned and cooked it ! 
Very good, but if you want to try find this experience find  a place outside  not to have feathers all over.

Simple Tuscan Pheasant

Ingredients for 4 people:
  • 1 pheasant  
  •  200 g lean bacon 
  • 1 branch of sage, 
  • 1 sprig rosemary, 
  • 1 sprig fresh thyme
  • black pepper and salt 
  • a glass of white wine
  • Olive oil 

Once you have properly cleaned the pheasant, stuff it  with chopped bacon, salt, pepper and fragrant herbs.
Coat the pheasant with the bacon and bind  it well .

Put now the pheasant in a roasting pan lightly greased with olive oil and let it bake for about 40 minutes at 180 degrees. During cooking, add a glass of wine.
When the bacon is pretty golden, remove the pheasant from the oven,  cut into four pieces and keep warm.

It ' s also nice to add potatoes   when the pheasant is half cooked   so they’ll that roast well in the pheasant flavour .

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