Recipe Ingredients
Pheasant
Chopped truffles
Fatty bacon
3oz (3/4 stick) butter
Forcemeat
Madeira
Salt
Preparation and cooking instructions
First make a stuffing mixture of 3 tablespoons of chopped
truffles, butter and a little salt, and with this stuff the
pheasant. Then cover the pheasant with the slices of bacon
and leave in a cool place until the following day.
Then a few hours before serving - basting well with melted
butter and a wineglass of Madeira or Marsala - roast the pheasant.
Meanwhile make a crouton of fried bread the same shape as
your heatproof dish. Over this put a layer of forcemeat and
some small forcemeat dumplings then cover with buttered paper
and cook in the oven.
Then when the pheasant is cooked through, place it on the
cooked forcemeat crouton and garnish it with slices of truffle,
which have been previously cooked in Madeira.
Serve with a sauce.
Free recipes and cooking :
Roast Pheasant
From cheffee.com
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