1 pheasant, 2-2.5 kg
salt and black pepper to taste
2 tablespoons of olive oil
3 large oranges
2 tablespoons of unsalted gelatin
4 cups of beef broth
onion for garnish
1 pheasant, 2-2.5 kg
salt and black pepper to taste
2 tablespoons of olive oil
3 large oranges
2 tablespoons of unsalted gelatin
4 cups of beef broth
onion for garnish
Preheat the oven to a moderate temperature (170°C)
Rub the pheasant cavity with salt and black pepper
Spread the oil over the pheasant breast
In a baking dish, heat the olive oil, place the pheasant, and put it in the oven
Remove excess fat that forms while the pheasant roasts
Turn the pheasant occasionally to ensure even browning
Roast for 1.5 hours or until, when you pierce the wings with a fork, the liquid no longer runs red
Remove from the oven
Peel and section the oranges, removing all white pulp and separating into slices
Soak the gelatin in a little of the beef broth and then add it to the remaining broth
Simmer over low heat until the gelatin is dissolved
Let it cool slightly before removing excess fat from the top
Spread a thin layer (about 1/2 cm thick) of the cooled broth at the bottom of a 20 cm round mold with a capacity of 2-2.5 liters
Chill in the refrigerator until firm
Arrange orange slices decoratively over the gelatin and spread another thin layer of gelatin on top to secure the oranges
Chill in the refrigerator
Cut the meat into slices
Stack these slices over the orange slices and fill the mold with the remaining gelatin
Chill in the refrigerator for at least 1.5 hours
To serve, flip the mold onto a platter, remove it from the mold, and garnish with onion
Serves 6
