Souvaroff pheasant - france

Yield: 6 servings

Measure Ingredient
1 large Pheasant
6 \N Truffles
1 large Glass Madeira Wine
1 large Glass meat glaze
6 slices Of bacon
1 small Glass Madeira wine
1 small Glass game gravy
½ pounds Foie gras-diced

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Combine the large glass of Madeira and meat glaze in a medium sized sauce pan, add truffles and cook for five minutes. Take out the truffles and put them in the casserole dish in which the pheasant will be cooked.

Cut the foie gras into large pieces, stiffen these in the truffles' cooking liquid and stuff the pheasant with these. Truss the bird, wrapping it in bacon slices and two-thirds roast it.

When this is done, put the pheasant into the casserole containing the truffles, add the roasting liquid, the small glass of Madeira and game gravy. Cover the casserole and continue cooking for about fifteen minutes.

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