Pheasant a la bohemienne - austria
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-whole | |
| 2 | Or 3 snipe | |
| A slice of fat salt pork | ||
| 2 | Or 3 truffles | |
| 1 | Or 2 eggs | |
| Herbs | ||
| Paprika | ||
| Salt & pepper | ||
| Butter | ||
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING The snipe is to be roasted, but left undone. All meat is then removed and finely chopped. At this time add the truffles, chopped up. The mixture is then cooked in butter and the eggs are added for flavor.
The pheasant is then stuffed and cooked in a casserole with butter for forty five minutes. A little brandy and game stock poured over the top makes this recipe ideal for any hungry family.