Pheasant with peppers
Instructions
Pheasant stuffed with chopped ham, Sage, Rosemary, garlic.
Brush with olive oil and bake in a pan with 2 tablespoons of olive oil.
Sauté well under the grill and cook at 180 degrees for 40 minutes.
In a pan put tomato sauce, salt, wine; Cook, combine peppers and let thicken for 10 minutes.
Cut pheasant into pieces and cover with the sauce.
Ingredients and dosing for 4 persons
- 1 1000 g's hen-pheasant
- 3 thick peeled peppers and cut into strips
- 3 tablespoons of tomato sauce
- 1 clove of garlic
- Sage
- Rosemary
- 50 g of ham
- 1 glass of full-bodied red wine
- Olive oil extra virgin
- Salt