Pheasant With Chestnut Puree

Pheasant With Chestnut Puree

1 large or 2 small pheasants
Filling:
250 grs. chicken liver or goose with gizzards cooked and shredded (optional) can be exchanged for:shredded ham or salami3 buds pork sausage cooked in water. Pull the skin50 grs. bacon into cubes,300 grs. mushrooms, or (truffles) or fund chopped artichokes.100 grs. seedless raisins, chopped green olives 20½ cup of chopped onion1 cup of biscuit and salt water, and ground in a blender (sifted), ie, is a flour.100 grs. finely grated Parmesan serves to bind
 2 tbsp of corn oil, butter or
How to Prepare the Filling:
Fry the diced bacon. Book: (can discard the fat)Fry the onion in oil until wilted, add the liver gizzard the sausage, saute well. Add the mushrooms, sliced ​​olives, raisins, flour cracker, grated cheese and finally the fried bacon.

 Other Ingredients:
1 pound of chestnut½ cup orange juice for each pound of meat.100 grs. slices of bacon
 Seasonings Pheasant
1 cup (tea) of chopped onion,1 cup (tea) chopped parsley,1 pinch of ground cloves1 teaspoon (tsp) of cinnamon powder(1 tablespoon) of tea or spicy paprika pepper to taste2 spoons (soup) of Worcestershire sauce,2 spoons (soup) of brandy,1 pinch of nutmeg (optional)1 tbsp (tablespoons) grated fresh ginger or 1/2 teaspoon (coffee) ground ginger,2 twigs of basil or sage, mint 2 branches,½ cup white wine for each pound of meat, l glass of white beer for each pound of meat.
Portuguese Chestnut Puree
1 pound of chestnut, cooked without shells with film1 spoon (soup) of sugar, 1 tbsp (tablespoons) butter (1 teaspoon) salt, cream of milk needed to make mashed point (consistent).How to Prepare:Cook the nuts, remove the skin, passing by the processor.In a medium saucepan, bring the fire mass of chestnut with all the ingredients except the cream, which is placed at the end, leave the fire until the puree detached from the bottom of the pan. BookHow to Prepare Pheasant:Rinse the bird, loosen the skin from the breast and thighs, being careful not to tear or puncture, put the spices above.After the beer, white wine, brandy, Worcestershire sauce.
Leave in the fridge for 12 hours, turning occasionally.
The next day take the pheasant to a boil for 10 'minutes with all the spices and the liquid from the bowl.
Leave it to cool down, remove the spices and liquid that was baking. Enter the strips of bacon, beneath the skin of the breast and thighs, butter pass across the back.
Put a Bird on a rectangular high, with the juice of oranges.If you prefer you can put the strained liquid in place of orange juice.Cover with aluminum foil, leaving not stick to the skin of the pheasant oven 160 ° C. Let bake slowly for 40 'minutes for each pound of meat.Go slowly dripping the juice form. Thirty minutes before removing from the oven, remove the foil, leaving a little blush.Serving the chestnut puree in a separate dish.
A silver plate or stainless steel, place the pheasant in the center.Garnish with thinly sliced ​​oranges, and in the center of each slice a fresh cherry and mint leaves, scattered.
You can use cherries in syrup drained. Accompanies outlet green, cherry tomatoes and grated carrot thinly.
Note: Truffles are a kind of potato harvested by dogs.That's what my grandmother spoke.(Excellent meat and beauty of plumage)