Roast Stuffed Pheasant
The pheasant is considered one of the tastiest wild birds. It is best consumed in late autumn. To bring out the pleasant flavor of its meat, it must be aged. The feathers are plucked carefully so as not to damage the skin. Then it is singed with spirit. The bird is kept for 1-2 hours in fresh milk.
Ingredients
| 200 г | meat |
| 20 г | onion (1/2 small head) |
| 1 препълнена с.л. | butter |
| 1 непълна с.л. | rice |
| 10 броя | chestnuts |
| щипка | finely crushed black pepper |
| — | parsley |
| 1 с.л. | wine or beer |
| 1 ч.ч. | fresh milk |
Instructions
- First prepare the stuffing. Fry the finely chopped onion. Add the pheasant's giblets, previously boiled and finely chopped. Once they have braised a little, add the cleaned rice, black pepper, salt and the chestnuts, which have been roasted, peeled and boiled in fresh milk beforehand. Pour 2 tea-cups of water over the stuffing.
- Once the water has partly evaporated, stuff the pheasant with the filling; the bird has been lightly salted inside, sprinkled with black pepper and brushed with butter beforehand. Sew the bird up and roast it in a moderate oven, brushing it from time to time with wine and butter. The finished pheasant is served with fresh salads or pickles.