Phesant Milanese Style (Lombardy)

Meat

Ingredients

Hen phesant, well hung- 1

Salt

Butter- 4 tbsps

Fat pork belly, chopped- 2 oz

Calf's liver, chopped- 2 oz

Ground beef- 1/2 cup

Onion, finely chopped- 1 small

Clove- 1

Pepper

Marsala or Sherry- 1 cup

Stock- 2/3 cup

Pluck the pheasant, clean it well and singe it if necessary. Rub it with salt inside and out and truss like a chicken.

Melt the butter and pork in a heavy pan or casserole, and brown the pheasant, turning it from time to time. Add the liver, beef, onion, clove, salt and pepper to taste, and moisten with marsala and stock. Cover the pan and cook over a low heat for about 1 hour or until pheasant is tender. Test the leg with a skewer to see if it's cooked.

Take the pheasant from the pan, put it on a heated serving dish and keep hot in a warm oven. Rub the sauce through a fine sieve, scraping around the sides of the pan, return to the pan and reheat. Pour the sauce over the pheasant immediately before serving.

Serves 3 to 4.