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Pheasant or partridge Alcántara style



产自西班牙哪个地区的最地道?

自治区:
Extremadura

Extremadura


做法

Ingredients

Ingredients for 4 people: 2 young pheasants 3/4 kg each 3 or 4 duck livers according to weight (200 g) 14 small whole truffles 10 chopped truffles 50 g of butter 100 g of lard 1 bottle of Oporto wine pepper salt

Preparation

Clean and gut the pheasant. Remove the wishbone from the breast. Season with salt and pepper both inside and out. Heat the butter in a pan and sauté the chopped duck livers and season with salt and pepper. Crush the duck livers in a mortar and then press through a sieve. Cook the chopped truffles in 2 dl of Oporto wine and add them to the puréed liver.Stuff the pheasant with the purée.Cook trussed in string so that the stuffing doesn't fall out during cooking.Leave it to marinate in Oporto wine in a cool place for three days. Coat the pheasant in lard and roast in an earthenware dish, turning it over from time to time so that it browns evenly all over.Reduce the wine from the marinade and add the whole truffles. Ten minutes before the end of the cooking time, add it to the earthenware dish with the pheasant.Remove the pheasant from the earthenware dish and serve whole on a serving dish.Dress with the wine and truffles and serve with mashed potatoes if preferred. .

Presentation

Can be accompanied with almonds or grapes.

更多信息

菜谱信息

级别:
Main course

烹饪时间:
more than 2 hours

价格:
High

时期:
All year

营养信息




更多的时令常用菜谱