Grilled Stuffed Pheasant

[Recipes Index] [World of Chefs]

Ingredients:

• 2 pheasants, giblets reserved
• Romeu extra virgin olive oil for brushing
• Sea salt
• Freshly ground black pepper

For the pheasant stuffing:

• 2 tablespoons extra virgin olive oil
• 2 teaspoons unsalted butter
• Pheasant giblets, trimmed and finely chopped
• 1/4 pound pancetta, diced
• 1 pound mushrooms, diced
• 1/2 cup pine nuts, chopped
• Freshly ground black pepper
• 1/4 cup port or sweet red wine

Preparation:

Prepare the barbecue and the spit and arrange for a pan to catch the juices.

Rub the pheasants inside and out with olive oil and season with salt and pepper.

In a medium saucepan, melt the butter, add the olive oil and sauté the giblets and pancetta for two to three minutes stirring constantly. Add the mushrooms, pine nuts, season to taste with pepper, and continue cooking for another two minutes. Add the port, stir the ingredients to mix well and remove from the heat.

Stuff the pheasants and close the cavities with small skewers.

Secure the pheasants to the spit. Roast, baste with the pan juices and turn frequently. When completely cooked at the thickest point and the skin is crisp and golden, remove the pheasants and arrange on serving plates.

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