Stuffed Peacocks with Meat

Name: Stuffed Peacocks with Meat
Total time: 30 min
Yield: 6
Ingredients: 6 French pheasants; 1/4 cup of butter (50 g); 1 medium onion, finely chopped (100 g); 4 cloves of garlic, minced; 500g of pork mince; 1/2 teaspoon of salt; a pinch of black pepper; 1/2 cup of milk (120 ml); 2 lightly beaten eggs; 3/4 cup of grated Parmesan cheese (80 g)

1
6 French pheasants
2
1/4 cup of butter (50 g)
3
1 medium onion, finely chopped (100 g)
4
4 cloves of garlic, minced
5
500g of pork mince
6
1/2 teaspoon of salt
7
a pinch of black pepper
8
1/2 cup of milk (120 ml)
9
2 lightly beaten eggs
10
3/4 cup of grated Parmesan cheese (80 g)

Ingredients

1
6 French pheasants
2
1/4 cup of butter (50 g)
3
1 medium onion, finely chopped (100 g)
4
4 cloves of garlic, minced
5
500g of pork mince
6
1/2 teaspoon of salt
7
a pinch of black pepper
8
1/2 cup of milk (120 ml)
9
2 lightly beaten eggs
10
3/4 cup of grated Parmesan cheese (80 g)

Directions

1
Preheat the oven to 250°C (very hot)
2
Grease a 26 cm x 40 cm baking dish with butter. Reserve
3
Cut off one end of each pheasant, remove the bone and discard it, leaving the skin intact. Reserve
4
In a medium saucepan, melt the butter over medium heat and cook the onion and garlic until they are soft (about 4 minutes)
5
Add the minced pork and cook until it is loose (about 10 minutes)
6
Season with salt and black pepper
7
Stuff the pheasants with the meat mixture
8
Dip them in milk, then beaten eggs
9
Arrange them in the prepared baking dish and sprinkle with Parmesan cheese
10
Bake at 250°C for about 13 minutes, or until the cheese is golden brown
11
Remove from the oven and serve immediately
12
413 calories per serving