Stuffed pheasant cooked with sherry wine

Handmade in an artisanal manner.

The pheasant meat is taken off the bone keeping intact its skin, then filled with truffle, ham, pate, minced meat, sherry...and then sewed with thread and needle.

After being marinated over night it is simmered for quite a long time.

Its best served after being cooked on the oven, when it's still hot.

Gluten free.