Pheasant Stuffed With Orange Strips

Pheasant Stuffed With Orange Strips

1 large or 2 small pheasants
filling:
250 grs . chicken liver , or goose,250 grs . cooked and shredded gizzards , (optional ) can be exchanged for :shredded ham or salami3 buds sausage cooked in water pig. Tire skin50 grs . bacon diced ,300 grs . mushrooms , or chopped artichokes background .100 grs . seedless raisins ,20 green olives chopped½ cup minced onion ,1 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 tablespoons of corn oil or butter
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 mushrooms , sliced ​​olives, raisins , biscuit flour , grated cheese and finally the fried bacon.

 Other Ingredients:
1 pound of chestnut½ cup freshly squeezed orange juice for every pound of meat.100 grs . slices of bacon
 Seasoning the Pheasant
ingredients:
1 cup ( tea) of chopped onion ,1 cup (tea ) chopped parsley ,1 pinch of ground cloves1 teaspoon (tsp ) ground cinnamon(1 tablespoon ) of spicy paprika or pepper to taste2 spoons ( soup) of Worcestershire sauce ,2 spoons (soup ) of brandy ,1 pinch of nutmeg (optional )1 spoon ( soup) of grated fresh ginger or 1 /2 teaspoon (coffee ) ground ginger ,2 sprigs of basil or sage, 2 sprigs of mint½ cup white wine for each pound of meat , l glass of white beer for every 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 ) of salt , cream of milk needed to make mashed point ( consistent) .
How to Prepare :Cook the chestnuts , 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 , let the puree on the fire until detached from the bottom of the pan . bookHow to Prepare Pheasant :
Rinse the bird , loosen the skin from the breast and thighs , careful not to tear or puncture , put the spices above.Pouring beer , white wine , brandy add Worcestershire sauce .
Leave in the fridge for 12 hours, turning occasionally .
The next day take the pheasant fire with all the spices and the liquid from the bowl , for 10 ' to 15' minutes
Allow to cool well , remove the spices and all the liquid left from cooking .Enter the pheasant strips of bacon, beneath the skin of the breast and thighs .Butter on top of the bird all the way around .
Put the bird in a tall rectangular form , with the juice of oranges .
If you prefer you can put a cup of strained liquid in place of orange juice.
Cover with aluminum foil , leaving not stick to the skin of the pheasant oven 160 ° C.
Leave 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 , 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 .
Can use drained cherries in syrup. Accompanying green salad, cherry tomatoes and thinly grated carrots .
Excellent meat and beauty of the plumage
Note :You can serve with strips of cooked orange in syrup with sugar, cinnamon , cloves, ginger . Strain before serving .Place the strips on top of the bird .