Pheasant stuffed with apple and foie recipe
We are rarely in the situation of cooking a game bird as elegant and tasty as the pheasant, at least in my house. A few days ago I was lucky enough to receive one and I found myself trying to pluck and clean it well in order to prepare this pheasant recipe stuffed with apple and foie that I recommend if you fancy a tasty and different dish.
Of course, you can use the same recipe with some picantones, or with other birds, adjusting the cooking times to the size of the animal if it is bigger or smaller, but with the same technique and with an equally satisfactory result.
IngredientsFor 2 persons
- pheasant (bird) 1
- Apple 1
- Potato 1
- Foie gras micuit 100 g
- Bacon slices 4
- Prunes 6
- Onion 1/2
- Provencal herbs to taste
How to make pheasant stuffed with apple and foieDifficulty: medium
- Total time 35 m
- Cooking 35 m
We start from a clean pheasant, plucked and ready to roast like the one we prepared the other day when I taught you to pluck birds. The same can be a duck, a picantón or any other bird, or a tiny chicken, if you prefer. We lightly peel the skin from the breasts of their meat and between the one and the other, we introduce the aromatic herbs, which will later give a great flavor to the breast.
Peel the red apple and cut it into large pieces. Through the gap between its legs, we introduce the apple pieces, the plums and the foie, closing with more apple pieces until we finish filling it.
We cover the breasts with bacon slices so that when roasting they do not dry out and we tie with kitchen thread so that they do not lose shape during the roast. Peel and chop the potato into irregular pieces and distribute them in the baking dish, placing the pheasant in the center. We water with half a glass of water and another half of fragrant wine or with Port.
Bake at 180º in the preheated oven for 20 minutes. We turn the pheasant and bake 10 more minutes on the other side. If we want it to be very golden, remove the bacon and cook for a couple of minutes. To make the sauce, we crush the liquids that remain in the source (cooking juices, foie gras, wine) and reduce them by adding a little more wine, until we obtain a thick sauce with which to coat the pheasant slices.
What to accompany the pheasant recipe stuffed with apple and foie
The apple and foie stuffed pheasant recipe is a great recipe for an anniversary or other celebratory meal as the ingredients are special and cost more than others. You can make the same recipe in a cheaper version with chicken and with cheaper foie. The important thing is to do it with love and not run.Tags: Fish Meats And Birds Desserts