Pheasant carbonara
Instructions
Prepare a stuffing with sausages, livers of pheasant, some roasted and chopped chestnut before, a little butter, chopped parsley, a bit of bread crumbs soaked in milk and juice and some truffle crop put first soaked in marsala.
Filled with this topping the pheasant, which fascerete as usual in bacon binding it with a thin wire, let it cook in saucepan with half oil and half butter, and when it is cooked, remove the bacon, add a small glass of brandy and serve with mashed potatoes.
Ingredients and dosing for 4 persons
- 1 pheasant
- 2 sausages
- Some of chestnuts
- Butter
- Parsley
- Breadcrumbs
- Bacon
- Truffles
- Marsala wine
- 1 dram of cognac