A traditional recipe proposed by the historical Guicciardini Strozzi Estate, located in the green Tuscan hills of San Gimignano, Italy.
1kg pheasant; truffle; 50g Italian Prosciutto ham; 50g pancetta (Italian bacon), thinly sliced; 200g cooking cream; Brandy or Cognac; 1 cup stock; 2 garlic cloves; 1 sprig of fresh rosemary; 1 sprig of sage; 4 tbsp extra virgin olive oil; white vinegar; a pinch of salt and a pinch of pepper.
Clean and cut the pheasant. Remove the legs and neck, rinse with water and white vinegar then pat dry.
Finely dice the prosciutto and then stuff the pheasant with it as well as the truffle slivers and a pinch of salt and pepper.
Place a few sticks of rosemary on the pheasant and then wrap it with pancetta. Tie everything in place with kitchen string. Place pheasant in a crock pot, add the garlic and sage and extra virgin olive oil.
Cook the pheasant on high heat turning it on each side while adding Brandy or Cognac. Continue cooking for another hour while adding a few spoons of stock.
Once cooked, untie the string, remove the pancetta and rosemary. Now cut the pheasant into quarters and place on a hot plate. Remove the garlic and sage from the sauce remaining in the crock pot and add in finely chopped pheasant liver and the cooking cream. Cook for a few minutes until the sauce thickens, then pass through a sieve.
Place the pheasant back in the crock pot and heat it up. Once hot remove it from the pot.
Serve the pheasant on a tray sprinkled with thin slivers of truffle.
Enjoy the Dish accompanied by a glass of one of the typical Vernaccia wines from the Guicciardini Strozzi Estate of San Gimignano.
San Gimignano, the Town of Fine Towers