Stuffed Pheasant with Ricotta and Sausage

Preheat the oven to a moderate temperature (170°C)

Cut off the pheasant's extremities and then cut it into three pieces

Remove the breastbone from the center, leaving only a 6mm thick shell

Pound the removed breast meat in a baking dish and toast it in the oven for 15 minutes or until golden brown

In a bowl, beat the ricotta cheese with a wooden spoon until smooth and creamy

Mix in the beer with the mustard and add to the cheese, stirring well

Add the chopped apple, onion, and pickled cabbage and mix

Add the sausage cubes and stir lightly

Finally, add the toasted breadcrumbs and mix

Place this filling on the pheasant pieces through one of the extremities (place the pheasant in a nest), pressing the filling down well with a spoon

Wrap each stuffed pheasant piece in aluminum foil and refrigerate for at least 4 hours or until the filling is firm

To serve, unwrap and cut into thin slices