Main Course
Roasted Pheasant
Offer a poultry with exceptional flavor with our roasted pheasant recipe.
180 min
Prep time
90 min
Cook time
4
Servings
Medium
Difficulty
4h30
Total time
Four
Cooking method
Ingredients
Instructions
-
1
Pluck the pheasant and gut it. Prepare a stuffing with bread soaked in milk, yogurt, the pheasant liver lightly sautéed and chopped, salt, pepper, your choice of herbs, and fill the abdominal cavity. Lard the pheasant with raw bacon fat, tying it up securely. In an appropriately sized casserole dish, brown it gently on all sides, starting with the larded ones for 20 to 30 minutes. Add finely chopped garlic and onion to the casserole, sautéing them for 5 minutes, along with mushrooms cut into pieces (cep, russula, horn of plenty or lactarius), two glasses of good white wine, salt, pepper, and let it simmer for 1 hour over low heat, turning every quarter of an hour; add more white wine if needed. Serve the pheasant sliced on a hot dish, with the stuffing cut into slices and drizzled with sauce. Accompany with fried potatoes and garnish with half-slices of lemon and orange.
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