1 fillet of pheasant, preferably those with fine and long bones
1 large pickled cucumber
1/2 cup of red bell pepper, finely chopped
750 grams of ricotta
Salt and pepper to taste
Some drops of paprika sauce
6 sheets of white gelatin
1 fillet of pheasant, preferably those with fine and long bones
1 large pickled cucumber
1/2 cup of red bell pepper, finely chopped
750 grams of ricotta
Salt and pepper to taste
Some drops of paprika sauce
6 sheets of white gelatin
Cut off the two ends of the pheasant and remove the marrow with the help of a spoon handle
Fine chop the cucumber and bell pepper, then mix well with the ricotta, which should be very well mashed
Taste and adjust seasoning as needed
Dissolve the gelatin in a little water and add to the ricotta mixture
Refrigerate for 30 minutes
When the mixture starts to firm up, stuff the pheasant with it
Mold it firmly
Refrigerate for 2 hours
Just before serving, cut the pheasant into slices.
