Pheasant With Mashed Chestnuts

Pheasant With Mashed Chestnuts


1 large or 2 small pheasant

Filling:

250 g. Chicken liver, or goose,
250 g. baked and gizzards crushed (optional) can exchange for:
ham or salami ground
3 buds of cooked pork sausage in water .Take off skin
50 grams. bacon into cubes,
300 grams. mushrooms, or background chopped artichokes.
100 g. seedless raisins,
20 olives chopped green
½ cup chopped onion tea,
1 cup biscuit salted water, crushed in a blender and (sifted), ie, it is a flour.
100 g. of finely grated parmesan cheese serves to bind
 2 tbsp of corn oil, butter or

Mode 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, sauté well.
Add mushrooms, sliced ​​olives, raisins, biscuit flour, grated cheese and finally the fried bacon.

 Other ingredients:

1 kilo of chestnut
½ fresh orange juice for each kilogram of meat.
100 g. bacon slices

Spices pheasant

Ingredients:

1 cup (tea) of chopped onion,
1 cup (tea) chopped parsley,
1 pinch ground cloves
1 teaspoon (tsp) ground cinnamon
(1 tablespoon) of spicy paprika tea or pepper to taste
2 tablespoons (soup) Worcestershire sauce,
2 tablespoons (soup) of brandy,
1 pinch of nutmeg (optional)
1 tablespoon (soup) of fresh grated ginger or 1/2 teaspoon (coffee) ground ginger,
2 basil branches, or sage, 2 peppermint sticks,
½ glass of white wine for each kilogram of meat, l white glass of beer for each kilogram of meat.

Mashed Portuguese Chestnut

1 kilo of chestnut, boiled without shells, with film
1 tablespoon (soup) of sugar, 1 tbsp (tablespoons) butter, 1 (teaspoon) of salt, sour cream needed to give point puree (consistent).

Way of preparing:
Cook chestnuts, remove the skin, going through the processor.
In a medium saucepan, bring fire to the mass of chestnut with all the ingredients except the cream, which is placed at the end, leaving the puree into the fire to loosen the bottom of the pot. To reserve
Prepare the way of Pheasant:

Wash the bird, release the skin of the breast and thigh, being careful not to tear or puncture, put the spices above.
Pouring beer, white wine, brandy add the Worcestershire sauce.

Leave in the refrigerator for 12 hours, turning occasionally.

The next day pheasant lead to fire with all of the bowl and seasoning liquid for 10 'to 15' minutes

Allow to cool well, remove the spices and all the liquid that was cooking.
Enter in the pheasant strips of bacon beneath the skin of the chest and thighs.
Butter on top of the bird all the way around.

Place the bird in a high rectangular, with orange juice.

If you prefer you can put a cup of brewed liquid, instead of orange juice.

Cover with aluminum foil, let not stick to the skin Pheasant oven 160 ° C.

Let cook slowly for 40 'minutes for each kilogram of meat.
Go slowly dripping the juice form.
Thirty minutes before removing from the oven, remove the foil, leaving a little blush.
Serve the chestnut puree in a separate dish.

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

You can use drained cherries in syrup. Accompanying green salad, tomato cherries and thinly grated carrot.

Excellent meat and beauty plumage

Note:
Can serve with orange strips cooked in syrup with sugar, cinnamon, cloves, ginger. Strain before serving.
Place the strips on top of the bird.