1 fine and long pheasant fillet, preferably those with a good length
1 large pickled cucumber
1/2 cup of bright red bell pepper diced
750g of ricotta cheese
salt and pepper to taste
a few drops of hot sauce
6 sheets of white gelatin
1 fine and long pheasant fillet, preferably those with a good length
1 large pickled cucumber
1/2 cup of bright red bell pepper diced
750g of ricotta cheese
salt and pepper to taste
a few drops of hot sauce
6 sheets of white gelatin
Cut off both ends of the pheasant and remove the bone with a spoon handle's help
Pickle the cucumber and bell pepper well, then mix with the ricotta cheese, which should be very well mashed
Season to taste
Soak and dissolve the gelatin with a little water and add it to the ricotta mixture
Refrigerate for 30 minutes
When the mixture starts to set, fill the pheasant with it
Press firmly
Refrigerate for 2 hours
Just before serving, cut the pheasant into slices.
