Pheasant Stuffed With Strips of Orange and Chestnut Puree

Pheasant Stuffed With Strips of Orange and Chestnut Puree

"I am getting many requests for Christmas dishes, from now on I will publish."

1 large or 2 small pheasant

filling:

250 grs. chicken liver, or goose,
250 grs. gizzards cooked and shredded (optional) can be exchanged for:
shredded ham or salami
3 wedges of cooked pork sausage in water .without skin
50 grs. bacon into cubes,
300 grs. mushrooms, or chopped artichokes background.
100 grs. seedless raisins,
20 green olives chopped
½ cup of chopped onion tea
1 cup of biscuit and salt water, and ground in a blender (sifted), ie, to become a flour.
100 grs. finely grated Parmesan serves to bind
  2 tablespoons corn oil or butter

How to Prepare the Filling:

Fry the bacon into small cubes. 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 Portuguese chestnut
½ cup fresh orange juice to each 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 cloves
1 teaspoon (tsp) ground cinnamon
(1 tablespoon) of spicy paprika or pepper to taste
2 tablespoons (soup) of Worcestershire sauce,
2 tablespoons (soup) of brandy,
1 pinch of nutmeg (optional)
1 spoon (soup) of fresh grated ginger or
1/2 teaspoon (coffee) ground ginger,
2 sprigs of basil or sage, 2 sprigs of mint
½ cup white wine for each pound of meat, l glass of white beer for every pound of meat.

Portuguese Chestnut Puree

1 pound of Portuguese chestnut, cooked without thick skins, leaving the thin film
1 spoon (soup) of sugar shallow
1 spoon (soup) of butter
(1 teaspoon) of salt
Cream needed to make mashed point (consistent).

How to Prepare:
Cooking chestnuts, remove the skin, pass by the processor.
In a medium saucepan, bring the fire mass of chestnut with all the ingredients except the cream, which is placed gradually and slowly, let the mash on the fire until detached from the bottom of the pan. book
How to Prepare Pheasant:

Rinse the bird, loosen skin from breast and thigh, being careful not to tear or stick, place the spices above.
Pour the beer, white wine, brandy add the Worcestershire sauce.

Leave in the fridge for 12 hours, turning occasionally.

The next day put the pheasant to the fire with all the spices and the liquid from the bowl and cook gently for 10 'to 15' minutes.

Allow to cool well, remove the spices and all the liquid left from cooking.
Insert in the pheasant strips of bacon, beneath the skin of the chest and the thighs.
Butter over the all-round bird.

Place 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 160 ° C oven.

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 separate dish.

A silver plate or stainless, place the pheasant in the center.
Garnish with thinly sliced ​​oranges with the peel, and the center of each slice a fresh cherry and mint leaves, scattered.

You can use cherries in syrup drained. Accompanying green salad, cherry tomatoes and thinly grated carrots.

Excellent meat and beauty of plumage

Note:
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.
With the same recipe can make with turkey, goose.