Stuffed Pheasant Zelendvor

Ingredients

• 1 whole pheasant (about 2.5 kg / 5.5 lbs) 1 whole pheasant (about 2.5 kg / 5.5 lbs)
• 1 cup (240 ml) breadcrumbs 1 cup (240 ml) breadcrumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the breadcrumbs, chopped onion, minced garlic, parsley, thyme, salt, and black pepper.
3. 3.
   Rinse the pheasant thoroughly and pat it dry with paper towels.
4. 4.
   Stuff the pheasant cavity with the breadcrumb mixture, packing it tightly.
5. 5.
   Rub the olive oil all over the pheasant, ensuring it is evenly coated.
6. 6.
   Place the stuffed pheasant in a roasting pan and pour the chicken broth into the pan.
7. 7.
   Cover the roasting pan with aluminum foil and roast the pheasant in the preheated oven for 1 hour.
8. 8.
   Remove the foil and continue roasting for an additional 30 minutes, or until the skin is golden brown and crispy.
9. 9.
   Once cooked, remove the pheasant from the oven and let it rest for 10 minutes before carving.
10. 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.