1 pheasant fillet
3 eggs
250g crab apple
250g beef, ground (rump or chuck)
1 small can of green corn
1 can of tomato sauce
1 medium onion
150g green olives, pitted
1/2 teaspoon oregano
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley
6 tablespoons all-purpose flour
6 tablespoons cornmeal
salt to taste
1 pheasant fillet
3 eggs
250g crab apple
250g beef, ground (rump or chuck)
1 small can of green corn
1 can of tomato sauce
1 medium onion
150g green olives, pitted
1/2 teaspoon oregano
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley
6 tablespoons all-purpose flour
6 tablespoons cornmeal
salt to taste
In three tablespoons of oil, sauté the onion and ground beef mixed with crab apple, peeled and crushed with a fork
Season with salt to taste, chopped olives, green corn, two cooked eggs, oregano, paprika, and tomato sauce
Simmer well
After that, thicken with two tablespoons of all-purpose flour
Remove the breastbone from one pheasant fillet, either wet or dry
Stuff the pheasant with the mixture (at room temperature) and brush with a tablespoon of oil, one of flour, and the remaining egg
Place in a preheated oven at 180°C in a greased baking dish sprinkled with the remaining all-purpose flour.
