Truffled pheasant

Truffled pheasant

Fagiano tartufato

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 cock pheasants, boned, leaving the legs and wings
80g black truffle
200g parma ham, finely chopped
1 tablespoon flat-leaf parsley, coarsely chopped
salt
pepper
8 slices pancetta
olive oil, to brush
50g butter
150ml double cream
3 tablespoons brandy
truffle oil, (optional)

Method

  1. Preheat the oven to 200°C. Have the boned pheasants ready. For the stuffing, grate 30g of the truffle and mix with the Parma ham, parsley and some salt and pepper. Put the pheasants flat on their backs, spread the stuffing on top and roll to enclose. Wrap 4 pancetta slices around each bird and tie with kitchen string, to form sausage shapes.
  2. Brush the birds with olive oil. Heat a frying pan, then add the birds and brown for 2 minutes on each side. Take out the pheasants, wrap in foil and bake in the oven for 20 minutes. Put the frying pan to one side.
  3. Slice the remaining truffle, then cut into tiny strips. Put into the frying pan with the butter, cream, brandy and a few drops of truffle oil, if using. Add salt and plenty of pepper, heat gently and allow to reduce a little.
  4. Take the pheasants out of the foil. Cut into slices, discarding the string, and arrange on warm plates. Pour the truffle sauce over the meat and serve. Braised savoy cabbage and buttered turnips would go very well here. Buon Natale!

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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