How do we ship it
?
A piece of fresh pasteurized vacuum-packed pheasant.
Quantity
Piezas de 1.400g approx.
Main ingredients
Pheasant, one of the healthiest meats due to its nutritional contribution and low fat content.
A unique flavor that makes it exceptional.
We have boned it and stuffed it with natural truffle from the north of Spain, 100% natural dry-cured Serrano ham from Trevélez by Antonio Álvarez, Iberian pâté and palo cortado Leonor wine from Bodegas González-Byass.
How to preserve it?
While you decide when to taste it, keep it in the refrigerator between 0°C and 4°C and consume before the expiration date.
How to prepare it
Puedes hacerlo de dos maneras diferentes: Spectacular: In the oven covered with aluminum foil 180ºC, 90 min until the heat enters inside and melts the pâté. Remove the aluminum foil and brown at 180ºC 30 min or to taste, when it is golden brown. Artfully decorate and present it on the table. Then serve it by cutting slices at least 1 cm thick and distributing the thighs among the diners. Simpler: Slice it cold and bake it covered with aluminum foil at 180ºC for 45 minutes until it is hot. Present it in the same decorated baking tray.
How to present it
?
My grandparents taught me how to make some paper pom poms to put on their thighs. A paper of about 21x10cm, folded in half 21x5cm. On the side of the fold we make parallel cuts of about 3cm long (without cutting the 5cm) the closer together and thinner the prettier it will be. Once we have finished making all the cuts up to cm 21, we turn the paper over and we will have the rounded cuts. On the side where the cuts are not, we will surround the thigh and fix it with a fold. We repeat and thus the two legs will be decorated (What memories).
I hope I have explained it well and if you have any doubts do not hesitate to ask me.
How to accompany it
With contrasts such as chestnuts or fruits in syrup, applesauce...
