1 pheasant of 4-5 kg
salt and pepper
2 cups of vinegar
2 chopped onions
3 tablespoons of olive oil
2 minced garlic cloves
1 bunch of parsley with green onion
bacon slices
Stuffing:
6 cups of bread crumbs cut into small squares
1 1/2 cups of chopped fresh herbs (such as thyme or rosemary)
1 1/2 cups of diced pineapple
3/4 cup of chopped nuts
2 red bell peppers in brine
1/3 cup of butter
3 eggs
Glazed grapes
Grape clusters
Clarified egg whites
Confectioner's sugar
1 pheasant of 4-5 kg
salt and pepper
2 cups of vinegar
2 chopped onions
3 tablespoons of olive oil
2 minced garlic cloves
1 bunch of parsley with green onion
bacon slices
Stuffing:
6 cups of bread crumbs cut into small squares
1 1/2 cups of chopped fresh herbs (such as thyme or rosemary)
1 1/2 cups of diced pineapple
3/4 cup of chopped nuts
2 red bell peppers in brine
1/3 cup of butter
3 eggs
Glazed grapes
Grape clusters
Clarified egg whites
Confectioner's sugar
Clean the pheasant thoroughly inside and out
Rub the pheasant inside and out with salt and pepper
Mix vinegar, olive oil, onion, garlic, and parsley
Pour the mixture slowly over the pheasant
Allow it to rest in this marinade for several hours or overnight, turning frequently
Just before putting it in the oven, prepare the stuffing by mixing together bread crumbs, herbs, pineapple, nuts, bell peppers, and seasonings
Melt the butter and set aside
Beat the eggs lightly and add everything to the bread crumb mixture
Mix gently
Stuff the pheasant with the mixture
Place it in a roasting pan
Cover it entirely with bacon slices and roast it
If it starts to brown too quickly, cover it with a little aluminum foil
Baste it occasionally with the marinade, as needed
Glazed grapes
Pass whole grape clusters through clarified egg whites without beating, then roll in confectioner's sugar
Arrange around the pheasant.
