How to cook
Firstly, prepare the stuffing. Fry the finely chopped onions. To it, add the pre-boiled and chopped offal. While stewing, add the cleaned rice, black pepper, salt and chestnuts, which have been pre-baked, peeled and boiled in milk.
Add 2 coffee cups of water to the filling. When the water evaporates, fill the pheasant with the stuffing. Make sure the inside of the pheasant has been lightly salted, sprinkled with pepper and buttered.
Sauté the bird and bake it at medium heat, and occasionally rub it with wine and oil. Serve the ready pheasant with a fresh salad, or pickles.