Pheasant Pie
calories: high
category: second
cost: medium
difficulty: medium
preparation time: 150
Ingredients
Ready to use egg dough 400 gr.
Pheasant 1
Raw ham 100 gr cut into thick slices
Cognac 1 small glass
Butter 30 gr.
Extra-virgin olive oil 4 spoonfuls
Sage a few leaves
Salt to taste
Pepper to taste
For the béchamel sauce
Milk half a litre
Butter 30 gr.
Flour 30 gr.
Grated cheese 30 gr.
Nutmeg a pinch
Salt to taste
Pepper to taste
To finish up Butter 20 gr. in flakes
Butter to grease the oven dish
Bread crumbs 1 spoonful
See our
Wine Tips
for your meals
Pheasant 1
Raw ham 100 gr cut into thick slices
Cognac 1 small glass
Butter 30 gr.
Extra-virgin olive oil 4 spoonfuls
Sage a few leaves
Salt to taste
Pepper to taste
For the béchamel sauce
Milk half a litre
Butter 30 gr.
Flour 30 gr.
Grated cheese 30 gr.
Nutmeg a pinch
Salt to taste
Pepper to taste
To finish up Butter 20 gr. in flakes
Butter to grease the oven dish
Bread crumbs 1 spoonful
See our
Wine Tips
for your meals
Preparation Clean, scorch and wash the pheasant and then dry it. Stuff it with a slice of ham and tie it up with a piece of kitchen string. Add salt and pepper and put it into an oven dish with oil and butter.
Heat the oven to 180° and bake the pheasant spraying with the cognac and basting with its own sauce.
Prepare the béchamel: melt the butter in a pot, add the flour, stirring all the time, cook the sauce for a few minutes but do not let it brown. Add the boiling milk, the cheese, salt, the freshly ground pepper and the nutmeg. Let it cook for a further 10 mines stirring all the time. Take it off the fire and keep it aside.
Let the roast pheasant cool then remove the bones and chop the meat up finely.Put the sauce through a sieve and mix it into the meat to make a kind of ragu.
Grease a rectangular oven dish with butter and sprinkle it with bread crumbs . Cut the ready made dough into pieces the same size as the dish and put one in. Then add the ragu and the béchamel suace. Continue with these layers until there are no more ingredients ending up with the béchamel sauce on top and put some flakes of butter on top.
Pu the pheasand into an oven pre-heated to 180°C. Let it bake for 20 minutes until it is golden brown. Serve it at table in the same oven dish. The Chef's tips Collio Pino Nero Doc is a 11.5 ruby red dry wine to be served at 18 to 20° C. Curiosity Game is very popular in Italy as it has always supplemented poorer diets and is eaten in various forms especially in those regions where the weather is colder.
Heat the oven to 180° and bake the pheasant spraying with the cognac and basting with its own sauce.
Prepare the béchamel: melt the butter in a pot, add the flour, stirring all the time, cook the sauce for a few minutes but do not let it brown. Add the boiling milk, the cheese, salt, the freshly ground pepper and the nutmeg. Let it cook for a further 10 mines stirring all the time. Take it off the fire and keep it aside.
Let the roast pheasant cool then remove the bones and chop the meat up finely.Put the sauce through a sieve and mix it into the meat to make a kind of ragu.
Grease a rectangular oven dish with butter and sprinkle it with bread crumbs . Cut the ready made dough into pieces the same size as the dish and put one in. Then add the ragu and the béchamel suace. Continue with these layers until there are no more ingredients ending up with the béchamel sauce on top and put some flakes of butter on top.
Pu the pheasand into an oven pre-heated to 180°C. Let it bake for 20 minutes until it is golden brown. Serve it at table in the same oven dish.
