Ingredients
- 1 pheasant
- 100 g chicken livers
- 200 g pork belly minced
- 75 g cream
- 50 g butter
- 1 shallot, chopped
- 1 clove garlic, chopped
- Dried thyme
- 50 g fresh breadcrumbs
- 1 egg
- Dried cranberries
- 1 teasp salt
- Black pepper
- Bayleaf
- Brandy
- 6 rashers streaky bacon
Method
? Mince the pork and chicken livers together and mix with the cream, egg, cranberries and brandy.
? Sweat off the chopped shallot and garlic in the butter and add to the stuffing along with the breadcrumbs and the thyme.
? Bone the pheasant and fill with the stuffing.
? Tie together with a string using a trussing needle.
? Turn over and place a bayleaf on the top and cover with the streaky bacon.
? Wrap tightly in foil and place on a backing tray.
? Cook for 45 minutes and then open the foil and cook for a further 15 minutes to brown.
? Serve cold or hot.
