How to make stuffed pheasant in the oven, a recipe that includes, among the ingredients, pork meat and ground veal, cinnamon, nutmeg and breadcrumbs.
Ingredients for 4 portions
- Breadcrumbs
- Cinnamon
- Nutmeg
- Cloves
- Laurel
- Red wine
- 1 pheasant or 1 pheasant of about 1 kg
- Ground pork meat: gr 100
- Ground veal pulp: gr 100
- Butter gr 50
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- Olive oil
- Salt and pepper
Preparation of stuffed pheasant
Plucked, flamed, washed and dried the pheasant already matured and gutted.
In a bowl prepare a mixture with the 2 meats, the liver of the minced pheasant, the butter, a handful of breadcrumbs soaked in wine, salt, pepper and a scent of powdered cinnamon, nutmeg and a couple of cloves crushed.
Stuff the pheasant, then tie it so that it remains closed and in shape during cooking.
Put it in a pan with a drizzle of oil and a few bay leaves, then cook it in the medium oven for about half an hour.
Wet with a glass of wine and continue cooking for another 30 minutes, often sprinkling with the cooking sauce.
Serve it cut into quarters with the filling as a side dish.
