Recipe
Stuffed Pheasant Zelendvor
Savory Delight: Stuffed Pheasant Zelendvor - A Croatian Culinary Masterpiece
4.5 out of 5
Indulge in the rich flavors of Croatian cuisine with this authentic recipe for Stuffed Pheasant Zelendvor. This dish showcases the traditional techniques and ingredients of Croatian cooking, resulting in a mouthwatering and satisfying meal.
Metadata
Preparation time
20 minutes
Cooking time
1 hour 30 minutes
Total time
1 hour 50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, Keto, Paleo, Gluten-free
Allergens
Wheat (breadcrumbs)
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
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1 whole pheasant (about 2.5 kg / 5.5 lbs) 1 whole pheasant (about 2.5 kg / 5.5 lbs)
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1 cup (240 ml) breadcrumbs 1 cup (240 ml) breadcrumbs
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
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1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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2 tablespoons olive oil 2 tablespoons olive oil
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1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat: 18g (Saturated Fat: 4g)
- Carbohydrates: 20g (Sugars: 2g)
- Protein: 50g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a mixing bowl, combine the breadcrumbs, chopped onion, minced garlic, parsley, thyme, salt, and black pepper.
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3.Rinse the pheasant thoroughly and pat it dry with paper towels.
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4.Stuff the pheasant cavity with the breadcrumb mixture, packing it tightly.
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5.Rub the olive oil all over the pheasant, ensuring it is evenly coated.
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6.Place the stuffed pheasant in a roasting pan and pour the chicken broth into the pan.
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7.Cover the roasting pan with aluminum foil and roast the pheasant in the preheated oven for 1 hour.
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8.Remove the foil and continue roasting for an additional 30 minutes, or until the skin is golden brown and crispy.
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9.Once cooked, remove the pheasant from the oven and let it rest for 10 minutes before carving.
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10.Serve the Stuffed Pheasant Zelendvor with roasted vegetables or creamy mashed potatoes.
Treat your ingredients with care...
- Breadcrumbs — Use fresh breadcrumbs for the best texture and flavor. If you don't have breadcrumbs on hand, you can make your own by toasting and grinding stale bread.
Tips & Tricks
- To ensure a moist and tender pheasant, baste it with the pan juices every 30 minutes while roasting.
- For an extra burst of flavor, add a splash of white wine to the roasting pan before covering it with foil.
- If pheasant is not available, you can substitute it with chicken or turkey for a similar taste experience.
- Experiment with different herbs and spices in the stuffing mixture to customize the flavors to your liking.
- Leftover Stuffed Pheasant Zelendvor makes a delicious sandwich filling when thinly sliced and served on crusty bread.
Serving advice
Serve the Stuffed Pheasant Zelendvor as the centerpiece of a festive dinner. Carve the bird at the table for an impressive presentation. Accompany it with a side of roasted vegetables and a glass of full-bodied red wine.
Presentation advice
Place the beautifully roasted Stuffed Pheasant Zelendvor on a large platter, garnished with fresh herbs such as thyme and parsley. Surround it with colorful roasted vegetables for an eye-catching display.
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