Truffled pheasant

1 Pheasant
black olives
truffle
ham
butter
bouillon


How to prepare:
Pheasant must become high and filled with olives and truffle in a casserole with melted butter. Sear adding often the bouillon and when half-ready, wrap the pheasant in large ham slices. Serve hot when bouillon has dried.

Provincia Pesaro Urbino

Carifano GBCV020210

logo agb

Download Freewww.bigtheme.net/joomla Joomla Templates Responsive