PARTNERS
BAKED PHEASANT WITH RAISINS, CHESTNUTS AND BEER
Ingredients
N 1 chopped pheasant
N 1 tablespoon of raisins
G 200 of chestnuts
L 1 of chestnut beer
Oil to taste
Spices and herbs to taste
Preparation
- Preheat the oven to 180℃ for at least 15′. Cut the pheasant into pieces and arrange in an oven pan with oil, herbs and spices to your liking and already boiled and cleaned chestnuts.
- Cover with aluminum foil and place in the oven at 200℃ for 30′, then add the raisins and moisten with the chestnut beer. In case you don’t have chestnut beer, you can use an artisanal beer. After 40′, check the meat, turn the pieces of pheasant and moisten again and finish cooking.
- Arrange the meat with the raisins on a serving dish.
Other
ChefCristina Risso
Wine CouplingColli Pesaresi Sangiovese Riserva DOC
Other Info Kcal 324* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
