This is the first in a seasonal series of recipes that will be available on
www.guerrieri-rizzardi.com.

We recommend that the dish below be paired with our Pojega Valpolicella Classico Superiore DOC Ripasso.

Roast Pheasant with Quince

Serves 6

Ingredients: 3 x 675 g – 1.1 kg (1.1/2 – 2.1/2 lb) young pheasants, 6 tablespoons cooked quince pulp, 3 large handfuls fresh thyme, 9 slices Prosciutto, sea salt and freshly ground black pepper, 2 tablespoons olive oil, ½ bottle Valpolicella Classico DOC, braised cabbage to accompany.

Preheat the oven to 220°C/425°F/Gas 7.

Place 2 tablespoons of the quince pulp, a third of the thyme and 1 slice of Prosciutto inside each pheasant. Place another 2 slices of Prosciutto over each breast, and tie on with string.

Season with salt and pepper. Heat the oil in an oven proof dish large enough to hold the all birds, and quickly brown on all sides. Pour in half of the red wine, and let it bubble for 1-2 minutes to reduce slightly. Place the dish in the preheated oven, the breast-side up, and roast for 25-35 minutes. To test for doneness, pull away a leg from the body. IF the meat is pink and you like your bird cooked rare, it is then ready. Remove from the oven. Add the remainder of the wine, stir into the roasting juices and boil to reduce over a high heat.
To serve, cut each pheasant in two down the breastbone. Place each half on a warm plate covered with cabbage, and pour over the roasting juices.