Pheasant Norcia-style with truffles

The small medieval town of Norcia is nestled in the hills of central Umbria and is one of the world’s best gastronomic destinations.  It is also the land of the black truffle.

This pheasant recipe is easy and quick to cook and is an excellent vehicle for truffles  It is absolutely delicious.

Preparation Time: 5 Mins

Cooking Time: 32 Mins

Total Time: 40 Mins

Ingredients

For 2 servings…

1                    Pheasant   

20 gms            Butter       

1 small glass     Wine  - dry white     

                     Pepper      

                     Salt          

                     Truffle  - slices        

Method

Heat an oven to 180°C.

Part-roast the pheasant for 30 minutes.  Cut off the breasts and thighs and set aside.

Melt the butter in a pan large enough to take the pheasant breast and legs in one layer and then add the wine, salt and pepper.  Put the pheasant breasts and thighs in the pan and heat through for 2 minutes.

Sprinkle truffle slices over the meat and serve immediately.

Wine recommendations

A medium red wine.

Conventional

     Bordeaux

Interesting

     Bordeaux Supérieur

     Chinon

     Gamay de Loire

     Saumur-Champigny