Fagiano Tartufato (Pheasant With Truffles)

Ingredients

• 1 2-2 1/2 pound pheasant
• 3 tablespoons prosciutto fat, at room temperature
• 1 white truffle, thinly sliced
• 1 tablespoon olive oil
• 4 slices fatty bacon
• ¼ cup cream
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1360 calories; 89 grams fat; 29 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 11 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 127 grams protein; 450 milligrams cholesterol; 959 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 generous servings

Preparation

1. The day before, wipe the pheasant dry with paper towels. Chop the prosciutto fat finely until it is the consistency of thick cream. Smear it over the cavity of the bird. Fill the cavity with truffle slices. Truss the legs and wings with string.
2. Put the pheasant into a glass or china bowl, cover tightly with plastic or foil and keep in a cool place – not in the refrigerator – overnight. The aroma of the truffle will permeate the pheasant. If refrigerated, the pheasant will be too cold for this.
3. The following day, preheat the oven to 425 degress. Rub the pheasant with olive oil, place on a rack in a roasting pan, sprinkle with salt, if used, and cover the breast and legs with bacon slices.
4. Roast the pheasant for 25 minutes, basting frequently.
5. Turn down the oven to 375 degress, cover the pheasant loosely with foil and cook a further 20 minutes, or until the pheasant is cooked. Cool on a rack.
6. Add the cream to the cooking juices and mix thoroughly.
7. Cut the pheasant into four pieces using poultry shears and arrange on a heated serving platter. Heat the juices through and pour over the pheasant. Serve immediately.

• While Italians use poultry shears for cutting up the pheasant, the bird may also be carved the traditional way. Prosciutto ends are available at lower prices than regular prosciutto at Italian or speciality stores.