cookbooks

No. 143. Fagiano Alla Perigo (pheasant) Recipe

Recipe: Fagiano Alla Perigo (Pheasant)

--- History of the Recipe ---
Fagiano Alla Perigo, also known as Pheasant Perigord, is a delicious and elegant dish that finds its origins in the Perigord region of France. The Perigord region is renowned for its rich culinary traditions, particularly for its use of truffles and game meats. This recipe showcases the flavors and techniques that have made the region famous.

--- Fun Facts about Fagiano Alla Perigo ---
- Truffles, a key ingredient in this dish, are a type of fungi that grow underground. They have a uniquely earthy and aromatic flavor, making them highly prized in French cuisine.
- Pheasant is a game bird known for its tender and flavorful meat. It is often used in traditional French recipes and is considered a delicacy.
- The use of Madeira, a fortified wine, adds depth and richness to the dish. Madeira pairs perfectly with the earthy flavors of the truffles and the succulent pheasant.

--- Recipe ---
Preparation Time: 24 hours (including marinating time)
Cooking Time: 1 hour

Ingredients:
- 1 pheasant
- 3 tablespoons chopped truffles
- 3 ounces butter
- Salt
- Larding bacon
- 1 wine-glass of Madeira or Marsala
- Forcemeat of fowl
- Small fowl quenelles
- Fried bread crouton
- Perigord sauce

Instructions:

1. Prepare the Stuffing:
- In a bowl, combine the chopped truffles, butter, and a pinch of salt to make a flavorful mixture.
- Stuff the pheasant with this mixture, ensuring it is evenly distributed throughout the bird.
- Cover the pheasant with slices of larding bacon and place it in a cool place to marinate overnight.

2. Preparing the Dish:
- Preheat your oven to 350°F (175°C).
- Remove the pheasant from the marinade and discard the bacon slices.
- Roast the pheasant in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165°F (74°C).
- While roasting, baste the pheasant with melted butter and a wine-glass of Madeira or Marsala to enhance the flavors.

3. Assembling the Dish:
- Prepare a fried bread crouton in the shape of your serving dish.
- Layer the crouton with the forcemeat of fowl and small fowl quenelles.
- Cover the dish with buttered paper and place it in the oven for a few minutes to allow the flavors to meld.

4. Final touches:
- Once the pheasant is cooked, place it on top of the crouton and garnish with slices of truffle, previously cooked in Madeira.
- Serve the Fagiano Alla Perigo with a delicious Perigord sauce, which complements the flavors of the dish.

--- Similar Recipe Dishes ---
If you enjoyed the Fagiano Alla Perigo, here are a few related dishes that you might also enjoy:

1. Faisan aux Truffes: This French dish features roasted pheasant accompanied by truffles and a rich, flavorful sauce. It is a classic combination that highlights the earthy flavors of the truffles and the succulent meat of the pheasant.

2. Canard à l'Orange: This iconic French dish features roast duck with an orange-based sauce. The combination of the tender duck meat and the tangy sweetness of the orange sauce creates a delightful flavor profile.

3. Perigord Truffle Risotto: For truffle lovers, this creamy risotto showcases the flavors of the Perigord region. The dish is enriched with truffle-infused butter and topped with freshly shaved truffles for an indulgent and aromatic experience.

These dishes, similar to Fagiano Alla Perigo, highlight the exquisite flavors of game meats and the earthy richness of truffles, offering a culinary journey through the diverse and delicious world of French cuisine.

Vote

1
2
3
4
5

Viewed 2102 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce