Pheasant a la bohemienne - austria

6 servings

Ingredients

Quantity Ingredient
1 Pheasant-whole
2 Or 3 snipe
A slice of fat salt pork
2 Or 3 truffles
1 Or 2 eggs
Herbs
Paprika
Salt & pepper
Butter

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING The snipe is to be roasted, but left undone. All meat is then removed and finely chopped. At this time add the truffles, chopped up. The mixture is then cooked in butter and the eggs are added for flavor.

The pheasant is then stuffed and cooked in a casserole with butter for forty five minutes. A little brandy and game stock poured over the top makes this recipe ideal for any hungry family.

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