Preparation time: 30 minutes
Cooking time: 1 40 hours and minutes
difficulty: Media
A dish of extraordinary refinement, a classic of refined and healthy Sicilian cuisine, with ancient origins. Sicilian-style pheasant, prepared with this for successful corporate training, will amaze your guests.
Ingredients for people 4
- A pheasant
- 70 g of butter
- 50 g of pork belly
- 4 sage leaves
- 2 thin slices of bacon
- 70 g of veal liver
- 150 g of shelled walnuts
- a small glass of brandy
- a teaspoon of starch
- half a generous glass of liquid cream
- the crumb of a bread roll soaked in a little milk
- half a glass of dry Marsala
- freshly ground peppercorns
- salt
Preparation
- Clean Clean the pheasant thoroughly, removing all the innards and keeping the liver aside; wash it thoroughly and dry it.
- Beaten in the mortar the pheasant liver with the veal liver, the chopped bacon, the walnut kernels wot, the squeezed breadcrumbs and the sage leaves: you should obtain a creamy mixture which you will season with plenty of salt and pepper and sprinkle with brandy.
- stuffed Using the mixture, coat the pheasant's belly, sew up the opening with a kitchen needle and a piece of thread, wrap the breast in the slices of bacon and secure it all around with a colorless thread.
- Let it brown Place the pheasant in an oval saucepan with the butter, tossing and browning evenly. Season with salt and pepper, dust with cornstarch, and drizzle with Marsala. Cook over medium heat, occasionally drizzling with a little Marsala.
- Once cooked Drain the pheasant on a plate and keep warm; add the liquid cream to the sauce remaining in the saucepan, stir, and let it thicken slightly over low heat.
- delete Remove the slices of bacon and the filo from the pheasant, sprinkle it with the hot sauce and serve it at the table accompanied by a side of mashed potatoes and buttered spinach.
THREE RECIPES NOT TO BE MISSED:
- Meat stock cube, the ancient recipe for making it at home and preserving it year-round. With parsley, carrots, and onions (photo)
- Minestra maritata, the ancient recipe with vegetables and pork. The Lombard version of Cassoeula, with cabbage in the center of the dish (photo)
- Milanese cutlet, a super classic recipe with a magical touch of innovation. Veal cutlet, served with fried artichokes (photo)
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Sicilian-style pheasant
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