Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Roasted Pheasant: Pheasant Alla Fiorentina
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1212
- Total Fat
- 66
- Saturated Fat
- 20
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 126
- Cholesterol
- 396
- Sodium
- 1627
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 50 min
Ingredients
1 tablespoon olive oil
2 ounces Pancetta, thinly sliced
6 ounces ground pork
2 ounces prosciutto, chopped fine
2 cloves garlic, sliced
1 handful fresh sage, leaves picked and chopped fine, plus more for serving
3 ounces (about 1 thick slice) stale bread, crumbled by hand
1/2 cup white wine
2 (2 1/2 pounds each) pheasants
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 375 degrees F.
- Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
- Season the cavity of the birds with salt and pepper.
- Divide the stuffing evenly between the two pheasants' cavities.
- Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
- Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.