Burnet pheasant
Preparation 15 min, cooking 1 hour, difficulty Easy
1 pheasant, 1 plate of burnet herb 2 bay leaves, 4 tablespoons of oil, extra virgin olive oil, salt and pepper. For the marinade: 2 bay leaves, 5 g of poppy seeds, 1 pinch of cinnamon, 1 sprig of rosemary, 20 g of honey, 1/2 I divino rosso
Immerse the open pheasant along the belly for 3 hours in a saucepan with the ingredients indicated for the marinade.
After the indicated time, drain the pheasant from the marinade and dry it by rolling it in the pimpinella grass, both outside and inside, salt it, pepper it and put it back together, tying it with kitchen string.
Put the pheasant in a pan with the oil, part of the marinade and the bay leaf and bake at 200 ° C for an hour. Serve the pheasant cut into pieces.
Burnet grass or green anise: It is an annual plant high about 60 cm, with small white-yellow flowers followed by seeds whose aroma resembles that of fennel seeds The leaves, as well as in salads,
they are used to give flavor to meat including chicken, pork and rabbit.