Stuffed Pheasant with Apples

Parsley rinse, dry. Remove peel from two apples, cut into cubes and sprinkle with lemon. Remove shallots from peel, chop and fry in 20 g butter with liver for 2 min. Season with salt and pepper. Add cognac. Stir. Put everything in the hand mixer form, add 8 parsley sprigs, the eggs, the apple pieces and the petitssuisses. Grind for 20 seconds, add truffle pieces. Mix. Fill the pheasants with the mixture.

Wrap in bacon slices and tie together. Peel and quarter the remaining apples. Preheat the stove to 180 °C (gas mark 6). In a casserole, roast the pheasants in 40 g melted butter until golden brown on all sides. Continue cooking over medium heat for 5 min.

Place the casserole in the stove for 15 min. In a frying pan, roast the apple slices in the remaining butter. Salt, season with pepper, add sugar. Remove from heat when they are caramelized. Cut the pheasants open and take out the farce, cut the meat into slices.

Arrange the pheasant pieces on warm plates, next to them the farce and the caramelized apples. Decorate with parsley leaves and bring to the table on the spot.

Overcooked pheasants will become dry. If necessary, pour a glass of water during the cooking time.

– Country : France – Takes about : 01 h 00 min – Cooking time : 35 min – Time needed to prepare : 25 min – Difficulty : difficulty : difficulty. : 25 min – Difficulty : Difficult – Price : Medium

Our tip : Use bacon with a fine, ra

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