Fagiano Tartufato (Pheasant with Truffles)
Published November 7, 1981
- Total Time
- 1 hour 15 minutes, plus overnight standing
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Ingredients
1 2-2 ½ pound pheasant
3 tablespoons prosciutto fat, at room temperature
1 white truffle, thinly sliced
1 tablespoon olive oil
4 slices fatty bacon
¼ cup cream
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving
4 grams carbs; 443 milligrams cholesterol; 1349 calories; 39 grams monosaturated fat; 11 grams polyunsaturated fat; 29 grams saturated fat; 88 grams fat; 2 grams fiber; 1475 milligrams sodium; 129 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The day before, wipe the pheasant dry with paper towels. Chop the prosciutto fat finely until it is the consistency of thick cream. Smear it over the cavity of the bird. Fill the cavity with truffle slices. Truss the legs and wings with string.
- Step 2
Put the pheasant into a glass or china bowl, cover tightly with plastic or foil and keep in a cool place - not the refrigerator - overnight. The aroma of the truffle with permeate the pheasant. If refrigerated, the pheasant will be too cold for this.
- Step 3
The following day, preheat the oven to 425 degrees. Rub the pheasant with olive oil, place on a rack in a roasting pan, sprinkle with salt, if used, and cover the breast and legs with bacon slices.
- Step 4
Roast the pheasant for 25 minutes, basting frequently.
- Step 5
Turn down the oven to 375 degrees, cover the pheasant loosely with foil and cook a further 20 minutes, or until the pheasant is cooked. Cool on a rack.
- Step 6
Add the cream to the cooking juices and mix thoroughly.
- Step 7
Cut the pheasant into four pieces using poultry shears and arrange on a heated serving platter. Heat the juices through and pour over the pheasant. Serve immediately.
While Italians use poultry shears for cutting up the pheasant, the bird may also be carved the traditional way. Prosciutto ends are available at lower prices than regular prosciutto at Italian or specialty stores.
Private Notes