Lo rice flan it is a dish that belongs to tradition. Inside we can put braised, stews or vegetables. Each version ensures an excellent and tasty dish. The version we want to offer you is the one with the pheasant. Even if the recipe is a bit long and complex, the result will undoubtedly be irresistible and will win over the guests. So let's roll up our sleeves and start with the ingredients and the process.
Ingredients for the marinade
- ½ onion
- 1 of celery
- 1 carrot
- dry white wine to taste
Ingredients for the pheasant
- 1 plucked and cleaned pheasant
- 1 onion
- 1 carrot
- 1 of celery
- ½ glass of brandy
- 1 tablespoon of tomato sauce
- flour to taste
- extra virgin olive oil
- 3 myrtle berries
- sale
- pepper
- 500 g of Carnaroli rice
- 2 eggs
- 3-4 tablespoons of grated Parmesan cheese
- bread crumbs
- sale
- butter to taste
Recipes - Preparation of the marinade:
First you need to prepare the marinade the day before. You have to put the pheasant in one bowl with the clean and cut vegetables grossly. Pour in the wine on the meat until it is covered. To preserve and make marinate the meat, cover the bowl with a lid or plastic wrap. After the night, remove the pheasant from the marinade and rinse it under water.
Recipes - Preparation of the game:
Cut the pheasant. Once floured, put it in a saucepan with oil and brown it. Chop the vegetables that are not too small and brown them in another saucepan. In the meantime these are cooking blend the pheasant with the brandy. Once it has evaporated, transfer the meat to the pan with the vegetable stock and the crushed myrtle berries.
Let it flavor with the tomato sauce, adding salt and pepper. Leave the pheasant to cook for approx 45 minutes, until the meat is tender. To avoid drying the bottom if necessary, add a few tablespoons of water and cover with a lid. Once cooked, turn off and let cool. Only when the pheasant has cooled can you proceed to roughly boning it.
Cooking Carnaroli rice:
Meantime boil the rice halfway through cooking, drain it and let it cool under running water. Put it in a bowl with the eggs, the grated Parmesan cheese, part of the cooking juices and the butter. With a spoon mix the ingredients until they are well amalgamated.
Take one mold conical or domed and after having greased it sprinkle it with breadcrumbs to prevent the flan from sticking to the pan. Spread a thick layer of rice over the base and edges. In the center put the pheasant with the rest of the vegetables. Cover everything with the rest of the rice. [amazon_link asins = '8862622406 ′ template =' ProductAd 'store =' it-1 ′ marketplace = 'IT' link_id = 'c6dbf074-ad58-11e8-b3ea-c3b2f116f879 ′]
Bake in a preheated oven a 180° and cook until the crust has formed. After doing it cool for 10 minutes, turn the pan over and turn it out into a serving dish and you are ready to serve.