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Stuffed pheasant with cream stewed potatoes & amp; Cantaloupe sauce and sherry marinated pears.

Mains
Cook time: 0 min.
Servings: 2

Ingredients for Stuffed pheasant with cream stewed potatoes & amp; Cantaloupe sauce and sherry marinated pears.

Blue cheese
0.5tspGrated lemon rind
0.5tspBlack pepper
1Whole cinnamon
1tspSalt
1.5dlDry white wine
100gParma ham
1200gPheasant
2dlSherry
200gSugar
4tbspOlive oil
4Thin slices of lard
6Firm ripe pears
6Sage leaves
6dlWater
75gStreaky pork

Instructions for Stuffed pheasant with cream stewed potatoes & amp; Cantaloupe sauce and sherry marinated pears.

To prepare the Stuffed pheasant with cream stewed potatoes & amp; Cantaloupe sauce and sherry marinated pears. recipe, please follow these instructions:

The phasan is rinsed and dried. Parma ham and pork cut into small cubes. Salad leaves are chopped well and mixed with ham, pork, salt and lemon peel. The phasan is rubbed inside with salt, filled in and the pheasant is sewn.

The oven is heated to 220 ° C. The oil is heated on the frying pan, the pheasant is browned on all sides and laid on the back. Teardrops are placed over the chest. The phasan is roasted on the bottom shelf in the oven for 40 minutes, and drips regularly with wine and steak slice. 10 minutes before the cooking time is around, remove the wafers.

Served with creamy potatoes and cantaloupe sauce, cranberries and sherry marinated pears.

Sherry marinated pears: Water, sugar and cinnamon are given a boil. Remove the cinnamon and add sherry. Let the half, unscrambled pears boil here with steady heat for 2 minutes. Remove the pot from the heat and let the pears cool off in the layer. Squeeze the pears into the dish with a plate. Leave them in the fridge for the next day.

The cavities from the core house are filled with blue cheese.

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