Panamanian Stuffed Pheasant with Zelendvor

Ingredients

In this Panamanian adaptation, we incorporate the traditional Zelendvor spice blend to infuse the dish with Panamanian flavors. The stuffing is modified to include tropical fruits and vegetables commonly found in Panamanian cuisine, adding a refreshing twist to the traditional Croatian recipe. We alse have the original recipe for Punjeni fazan Zelendvor, so you can check it out.

• 1 whole pheasant (about 2.5 kg / 5.5 lbs) 1 whole pheasant (about 2.5 kg / 5.5 lbs)
• 2 tablespoons Zelendvor spice blend 2 tablespoons Zelendvor spice blend
• 1 cup diced pineapple 1 cup diced pineapple
• 1 cup diced mango 1 cup diced mango
• 1 cup diced bell peppers 1 cup diced bell peppers
• 1 cup diced onions 1 cup diced onions
• 1 cup diced tomatoes 1 cup diced tomatoes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for basting Olive oil for basting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 40g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the diced pineapple, mango, bell peppers, onions, tomatoes, garlic, cilantro, parsley, Zelendvor spice blend, salt, and pepper. Mix well.
3. 3.
   Rinse the pheasant thoroughly and pat it dry with paper towels.
4. 4.
   Carefully stuff the pheasant cavity with the prepared fruit and vegetable mixture.
5. 5.
   Tie the legs together with kitchen twine to secure the stuffing.
6. 6.
   Place the stuffed pheasant on a roasting rack in a roasting pan.
7. 7.
   Brush the pheasant with olive oil and sprinkle with additional Zelendvor spice blend, salt, and pepper.
8. 8.
   Roast the pheasant in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 75°C (165°F).
9. 9.
   Baste the pheasant with olive oil every 30 minutes to keep it moist and flavorful.
10. 10.
    Once cooked, remove the pheasant from the oven and let it rest for 10 minutes before carving.
11. 11.
    Serve the Panamanian Stuffed Pheasant with Zelendvor hot, garnished with fresh herbs.

Treat your ingredients with care...

• Pineapple — Make sure to use ripe and sweet pineapple for the stuffing to enhance the tropical flavors.
• Mango — Choose a ripe mango with a fragrant aroma for the best taste.
• Zelendvor spice blend — If you can't find Zelendvor spice blend, you can make a substitute by combining equal parts of paprika, cumin, coriander, and dried oregano.

Tips & Tricks

• To ensure a moist and tender pheasant, baste it regularly during roasting.
• If pheasant is not available, you can substitute it with chicken or turkey.
• Experiment with different tropical fruits like papaya or guava in the stuffing for a unique twist.
• Serve the stuffed pheasant with a side of coconut rice to complement the flavors.
• Leftover stuffed pheasant can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Panamanian Stuffed Pheasant with Zelendvor as the centerpiece of a festive dinner. Accompany it with a side of coconut rice and a fresh green salad for a complete and satisfying meal.

Presentation advice

Present the stuffed pheasant on a large platter, garnished with fresh herbs and surrounded by colorful tropical fruits. This will create an inviting and visually appealing presentation that showcases the vibrant flavors of the dish.