During these festivity they always try to impress guests and relatives with lunches and dinners of great quality. We are not satisfied with simple dishes tried throughout the year, in this case yes experiences and give new sensations to the palate. That's why the game it can be of great help for the preparation of succulent recipes. The one we propose today has as its absolute protagonist the pheasant. The latter has a particular taste that satisfies even the most demanding gourmets. The commitment is high, but in the end the satisfaction will pay off for any effort and above all the stomach will appreciate it a lot.
Characteristics of pheasant meat
La pheasant it is among the most sought-after prey by hunters because it is the pheasant left in the wild out of the cages.
To manage to capturing it is not easy, because it is a crafty animal which often puts a strain on the skills and above all the patience of a dog and hunter.
Despite this his meats are highly coveted because they have a savory taste it is hard to forget.
The pheasant is a lot versatile, even if it tends to get a little annoyed, in any case it can be cooked in different ways, we must choose only the cooking we prefer and enjoy its meat.
Like the best known poultry, one of the best parts of the pheasant is the chest, ideal can do grilled or stewed. Alternatively you can choose the baking, in this way your dishes will be rich in flavor even by simply adding salt and pepper.
Characteristics and benefits of the truffle
In addition to the pheasant, the main ingredient of this dish is black truffle.
Precious after the white one, its natural habitat can be found in the hilly and mountainous areas, at the foot of oak, English oak and hazelnut.
Winter is the best time to go looking for truffles, and the harvest usually goes from December to March. In addition to the use of the dog, finding the truffle is not difficult, because where there is the mushroom the vegetation is sparse due to the action of the truffle.
Goodness goes hand in hand with a limited calorie intake, only 31 colors for about 100 grams, moreover, are rich in nutritional properties.
The main feature is the protein load, for this reason it is also known as "vegetable meat“, Perfect for those who have adopted a vegetarian diet. While it doesn't have all the amino acids that can be found inside meat, it still manages to give a safe one nutritional intake, perfect for not having possible shortcomings.
The truffle is rich in fibers, therefore it helps to regulate the functions of the intestine and to give a sense of satiety, qualities required by those who are struggling with a diet and cannot take in many calories. With the truffle you can follow alow-calorie diet, without accusing the pangs of hunger.
The qualities and benefits of the truffle do not end there, because in addition to being rich in mineral salts, absorbed directly by the soil in which it grows and forms, it is also rich in potassium. Thanks to this it is possible to regulate heart rhythm, nerve functions and muscle tone.
In addition, it has a high calcium value which helps and preserves bones and teeth, while the phosphorus it is our ally that helps us to preserve memory and gives us the right energy.
Consuming a certain ration of truffles constantly allows you to block free radicals, stave off premature aging and stimulate collagen production without forgetting positive aspects on the digestive system.
Now that we have seen the main nutritional characteristics of the ingredients of the recipe, we just have to see the procedure. Even if the realization of the second is not easy, just follow our advice and guests will be eager to ask for an encore!
Ingredients for people 10
1 plucked and cleaned pheasant
the liver of the pheasant
300 g of pork netting
150 g of lean pork pulp
150 g of lean veal pulp
100 g of raw ham
100 g of diced cooked ham
80 g of breadcrumbs soaked in dry Marsala wine
30 g of grated black truffle
30 g of shelled and peeled pistachios
3 whites
powdered gelatin
salt and pepper
Preparation
The first thing to do is prepare the pheasant, to fill and cut it without difficulty it must be cleaned and washed.
Then you have to boning it completely, removing the wings and thighs. If you are an expert you can easily do it yourself. If, on the other hand, you are a beginner, it is better if you turn to a butcher, who will know how to treat the meat of the animal with care.
Once open like a book, distribute the pulp well over the entire surface of the skin to avoid empty spaces remaining. To give it flavor, salt and pepper according to your tastes and add a tablespoon of powdered gelatin.
If you have the right tools, grind the pork and veal pulp twice, and the liver of the pheasant. If not, it is better to go to a butcher to get the same result.
Add the breadcrumbs previously soaked in Marsala to the minced meat and finally the raw ham.
Still in the bowl, add the salt and pepper to the mixture. Apparently lightly beat the egg whites and add them to the meat with the bread, stirring until everything is blended.
To give the filling further flavor, add the pistachios chopped and the truffle. At this point put the mixture on the pheasant open like a book and close it with a needle and kitchen thread.
To ensure that the filling does not come out, put the pheasant inside a net and tie it with kitchen twine.
Put the roll on the baking tray e cook it at a temperature that does not exceed 120 °. To cook the inside perfectly, turn it over from time to time and wait about two hours.
Once cooked, let the meat rest for about 30 minutes. To compact the filling put it under the pressure of a small weight.
After the time has elapsed, all you have to do is serve it, you just have to decide if you prefer it hot, lukewarm or at room temperature.