For the pheasant and seasoning
1 pheasant (around 4 kg)
4 cloves of garlic
1 onion, cut into pieces
1 cup of olive oil
1 tablespoon of salt
1 teaspoon of black pepper
3 cups of white wine
For the stuffing
1 chopped onion
250g of crispy bacon
1 1/2 cups of butter
1 3/4 cups of dried plums, chopped
4 cups of cassava flour
1/2 cup of chopped parsley
3/4 cup of coarsely chopped nuts
For serving
2 1/2 cups of melted butter
For the pheasant and seasoning
1 pheasant (around 4 kg)
4 cloves of garlic
1 onion, cut into pieces
1 cup of olive oil
1 tablespoon of salt
1 teaspoon of black pepper
3 cups of white wine
For the stuffing
1 chopped onion
250g of crispy bacon
1 1/2 cups of butter
1 3/4 cups of dried plums, chopped
4 cups of cassava flour
1/2 cup of chopped parsley
3/4 cup of coarsely chopped nuts
For serving
2 1/2 cups of melted butter
Prepare the pheasant and seasoning: place the pheasant in a large bowl
Bash all the ingredients for the seasoning together with 1 cup of water in a blender
Pour it over the pheasant, cover and let it rest in the refrigerator for one day to the next
Occasionally, baste the bird with the seasoning
Prepare the stuffing: caramelize the onion and bacon in butter, low heat
Add the plums and mix well
Combine the flour and mix until it starts to brown
Add the parsley, nuts, and mix well
Remove from heat
Preheat the oven hot (200°C)
Take the pheasant out of the seasoning and stuff it, without closing
Close the opening with skewers or sew with coarse thread
Cover with a cloth-like diaper and place in a baking dish
On top, pour melted butter
Put in the oven and roast for 1 hour, basting occasionally with butter
Remove from the oven and carefully remove the cloth
Place the pheasant back in the oven to brown.
