Pheasant Meatballs

Chef

Preparation	65'
Difficulty	Easy
Game	Pheasant
Calories	400 - 500
Activity	M: 38' F: 50'
People	4
Wine pairing	Pinot Nero

Ingredients

For cooking the pheasant:

Half a pheasant
Celery, carrot, half an onion
1 clove

For the sauce:

2 small bell peppers
1 teaspoon white vinegar
1 pinch of salt
1 shallot
Extra virgin olive oil (as needed)

For the meatballs:

2 eggs
1 medium potato
Parsley (as needed)
Ginger (as needed)
G 30 grated Parmesan cheese
Breadcrumbs (as needed)
Flour (as needed)
Pepper (as needed)

Kcal 400*

For every hour of running at a medium-low speed (8 km/h), the average calorie consumption is 8 kcal × kg × h. To burn the 400 kcal in this recipe, it takes an average of 50 minutes for a woman (average weight 60 kg) and 38 minutes for a man (average weight 80 kg).

Preparation

The pheasant

Take the pheasant and separate the breast and legs from the carcass (without deboning them).
Take half an onion and roast it in a pan. Insert the clove into the onion and place it in cold water together with the pheasant carcass, celery and carrot to prepare the stock.
After 20 minutes, add half the pheasant (leg and breast) to the stock. Cook the breast for about 20 minutes and the leg for 30 minutes. Then remove the meat and leave it to cool. The resulting stock can be frozen and/or used for other preparations.
Remove the meat from the bones and finely chop it with a knife.

The sauce

Slice the bell peppers. Sauté the shallot in a pan, then add the peppers and cook for 30 minutes, adding a ladleful of water from time to time to prevent them from sticking to the bottom of the pan.
Once cooked, season with salt and blend until smooth. Add one teaspoon of white vinegar and mix.

The meatballs

Boil a medium-sized potato.
Place the chopped meat in a bowl with one egg, the parsley, potato, Parmesan cheese and a pinch of pepper. Mix well and, once the right consistency is reached, shape the mixture into meatballs.
Beat one egg and dilute it with a little water. Place the flour in one bowl and the breadcrumbs in another. Coat the meatballs first in the flour, then in the egg and finally in the breadcrumbs.
Fry until golden brown.
Serve with the bell pepper sauce.