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Cooking receipe to make roast pheasant with quince under category General Recipes. You may find some video clips related to this receipe below.
roast pheasant with quince
Fagiano Arrosto con Cotogne italian
river cafe cook book
3 x 675 g 1.1 kg (1.1/2 2.1/2 lb) young pheasants
6 tablespoons Quince Cheese (see page 294)
3 large handfuls fresh thyme
9 slices coppa di Parma
sea saU and freshly ground black pepper
2 tablespoons olive oil
1/2 bottle Chianti Classico
Braised Cavolo Nero (see page 184)
Preheat the oven to 220C/425 F/Gas 7.
Place 2 tablespoons of the cheese a third of the thyme and 1 slice of coppa inside each pheasant. Place another 2 slices of coppa over each breast and tie on with string. Season with salt and pepper.
Heat the oil in an ovenproof dish large enough to hold the birds and quickly brown on all sides. Pour in half of the red wine and let it bubble for a minute or two to reduce slightly. Place the dish in the preheated oven the birds breastside up. and roast for 2535 minutes. To test for doneness pull away a leg from the body. If the meat is pink and you like your bird rare it is ready.
Remove from the oven. Add the remainder of the wine stir into the roasting juices and boil to reduce over a high heat.
To serve cut each pheasant in two down the breastbone. Place each half on a warm plate covered with cabbage and pour over the roasting juices.
Serves 6
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