Stuffed pheasant

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Hard

Doses: for 4 people

Ingredients

1 pheasant already cleaned weighing approximately 1 kg,

3 sausages,

3 tablespoons of Parmesan,

3 tablespoons of breadcrumbs,

2 glasses of red wine,

1 egg,

3 tablespoons of oil,

1 glass of grappa,

100 g sliced bacon,

20 leaves of sage,

salt,

pepper.

Introduction

The pheasant, galliform bird, is perhaps the symbol of the game of feathers. Since medieval times, when hunting was the exclusive privilege of the lords, it was widely used in scenic dishes. Females can also be cooked without harness. For this recipe choose a young pheasant (without spurs).

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