Fagiano Tartufato (Pheasant With Truffles)

Name: Fagiano Tartufato (Pheasant With Truffles)
Total time: 1 h 15 min
Yield: 2 generous servings
Cuisine: italian
Ingredients: 1 2-2 1/2 pound pheasant; 3 tablespoons prosciutto fat, at room temperature; 1 white truffle, thinly sliced; 1 tablespoon olive oil; 4 slices fatty bacon; 1/4 cup cream; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: About 1 hour 15 minutes, plus overnight storage
Rating: (0)
Comments: Read comments

Featured in: Food; KITCHEN FANTASIES TAKE WING WITH THE FLAVORFUL PHEASANT

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Ingredients

Yield:2 generous servings

12-2½ pound pheasant
3tablespoons prosciutto fat, at room temperature
1white truffle, thinly sliced
1tablespoon olive oil
4slices fatty bacon
¼cup cream
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

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 in the refrigerator - overnight. The aroma of the truffle will permeate the pheasant. If refrigerated, the pheasant will be too cold for this.
Step 3
The following day, preheat the oven to 425 degress. 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 degress, 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.

Tip

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 speciality stores.