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Pheasant Mazzolano Style

Fagiano alla mazzolaraPheasant Mazzolano Style

This is a recipe of Mazzolano, 3 km from Riolo Terme, direction Imola.

Difficulty: Medium

Ingredients: 1 pheasant, 1 stem of celery, 1 carrot, 1 onion, salt, pepper, dry Albana wine, broth, flour, 50 g of butter. Serves 8.

Preparation: Marinate the pheasant with chopped herbs and the white wine during the entire night. Dry it and then brown it in a pan with butter, the next day. Pour half a litre of the wine over it, add salt and pepper, cover it and let it cook on a low heat. In the meanwhile, cook the thoroughly minced pheasant entrails. Sieve them, mix them with a little bit of flour and add them to the pheasant which is being cooked. After about 35-40 minutes the pheasant should be ready. Serve it cut into pieces, covered with its own sauce.

Suggested red wine Sangiovese di Romagna



Recipe sent by: Giuliana Montalti - Riolo Terme (RA)

Last modified May 12, 2011

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