Roast Pheasant with stuffing

Summary

Yield
Servings
Prep time
1 hour
Cooking time
40 minutes
Total time
1 hour, 40 minutes

Description

Roast Pheasant with stuffing

Ingredients

1
pheasant
2
buns
1
onion
150 g
mushroom
500 g
chicken livers
2
eggs
 
salt
 
ground black pepper
 
thyme
 
marjoram
 
bacon smoked (omitted)

Instructions

Boil the cleaned whole pheasant in slightly boiling water for about 1 hour (when we add the vegetables we have a soup). After one hour we take it pheasant and let it cool. When cool, carefully loosen the skin.

Meanwhile, prepare the filling onion cut into cubes and simmer. Add the sliced mushrooms and crushed chicken liver.  Season the livers to taste with salt, with ground pepper, marjoram and thyme with. Briefly boil and leave to cool. Mix the finely chopped parsley, 2 soaked and twisted rolls, eggs and liver thoroughly. The filling carefully suppressed under the skin, fill the rest of the pheasant. Bake in a bag baking in a hot oven 40 to 50 minutes more. Then carefully open the bag and meat bake pink.

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