1 pheasant - 10 slices lard - 30 walnuts - 2 oranges - 750 g./1 lb. 10 oz. white grapes - 1 cut strong green tea - 1 cup Malmsey wine - 60 g./2 oz. butter - salt – freshly ground white pepper.
Clean pheasant, removing inners and wrap in lard slices. Truss, place in casserole dish with chopped walnuts and orange juice. Wring grapes in cloth and pour grape juice over the pheasant together with the tea, Malmsey wine and butter. Add salt and pepper, cover and cook for 45’ over a low flame. Remove slices of lard and gently simmer pheasant in juice for a few minutes over a lively flame. Serve hot and bathe in filtered cooking juices. |
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Laudato di Malbech del Veneto Orientale
Santa Margherita
A great red wine, the result of a clever blend of wines obtained from the Malbech vines of the Eastern Veneto region, left to ferment and matured for 12 months in 225 liter barrels of different types of oak and refined in bottles until consumption.
Uncork 2 h. before serving at 18°/20°.
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riginally
from Asia, pheasant had quickly adapted to Europe by the
Middle Ages. For the beauty of the male plumage and the
abundance of its meat it became one of the most hunted
species, first by hawk and then by gun. A main item at
Renaissance banquets it was served with an elegant sauce
after it was cooked with its feathers and it was brought
to the tables of princes and rich men for interminable
banquets to the backdrop of games, poems and fantastic
settings.
