Pheasant Steak

A day before preparing a delicious pheasant, it is essential to take care of the aging phase, which will enhance the flavor and improve the texture of the meat. We start by carefully cleaning the pheasant, removing any traces of feathers and impurities. Once finished, we wash the pheasant under a stream of cold water, ensuring it is clean, then dry it with a clean, absorbent towel. Now is the perfect time to season it. We generously coat it with olive oil, making sure it is evenly covered, then add a generous mix of salt, pepper, paprika, oregano, and rosemary, both on the outside and inside the cavity. After that, we pour a large glass of red wine, choosing a good quality wine to give it a refined taste. We cover the dish with plastic wrap and place it in the refrigerator, letting the pheasant marinate overnight.

The next day, we return to our pheasant, which has absorbed the flavors of the spices and wine. We take it out of the refrigerator and turn it on all sides, checking if it needs an extra splash of seasoning. We preheat the oven to a low temperature, as we want to cook the meat slowly to retain its juiciness. In a baking dish, we place the pheasant, and pour the wine it marinated in over it to amplify the flavor. We add a few cubes of butter; I used parsley butter from Napolact, which will add a note of freshness and flavor to our dish.

Now, we put the dish in the oven, where we let the pheasant bake for about two hours. It is important to check it from time to time, being careful not to let it dry out, and if necessary, we can add a little wine or water. During this time, the delicious aroma will fill the kitchen, preparing us for an unforgettable feast. For the side dish, I chose to prepare simple boiled potatoes, which pair perfectly with the meat's flavor. Additionally, a Transylvanian horseradish sauce will add a pleasant contrast to the rich flavor of the pheasant. Once the meat is tender and well-cooked, we serve the dish hot, accompanied by the chosen side. Enjoy your meal!