2 medium onions, finely chopped
well-chopped
150 g of crispy bacon, finely chopped
100 g of pork belly, well-chopped
Nutmeg
Salt
Black pepper
2 green pears, peeled and seeded
1 kg of cooked chestnuts, peeled and mashed with hands, leaving some in pieces and others whole
50 g of grated ginger
1 pinch of cinnamon
1 drop of vanilla
3 1/2 kg pheasant
50 g of butter
Crispy bacon for wrapping the pheasant
1 cup of white wine
Pudding in the pan (without the sauce)
Fresh cherries
2 medium onions, finely chopped
well-chopped
150 g of crispy bacon, finely chopped
100 g of pork belly, well-chopped
Nutmeg
Salt
Black pepper
2 green pears, peeled and seeded
1 kg of cooked chestnuts, peeled and mashed with hands, leaving some in pieces and others whole
50 g of grated ginger
1 pinch of cinnamon
1 drop of vanilla
3 1/2 kg pheasant
50 g of butter
Crispy bacon for wrapping the pheasant
1 cup of white wine
Pudding in the pan (without the sauce)
Fresh cherries
Sauté the onion, bacon, and pork belly
Add nutmeg, salt, black pepper, and green pears
Turn off the heat and mix in the chestnuts, ginger, cinnamon, and vanilla
Mix everything together, stuff the pheasant, and sew the opening
Place the pheasant in a baking dish, brush with butter, cover with crispy bacon and bake in a moderate oven (200°C) covered with aluminum foil for 1/2 hour
Remove the foil, add white wine to the baking dish, and complete the cooking until the thermometer pules (around two hours), occasionally adding some of the pan sauce
Transfer the pheasant to a platter with the remaining chestnut filling
Decorate with thick slices of pudding in the pan and fresh cherries.
