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Stewed Pheasant

Rosi TrifonovaRosi Trifonova
Guru
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Maria Kostoff
Translated by
Maria Kostoff
Stewed Pheasant
09/03/2013
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Preparation
20 min.
Cooking
60 min.
Тotal
80 min.
Servings
1
"An aromatic Stewed Pheasant - a refined dish for all fans of good cooking!"

Ingredients

  • pheasants - 2.65 lb (1.2 kg)
  • carrots - 0.71 oz (20 g)
  • chervil - 2 tsp (10 g)
  • parsley - 2 tsp (10 g) roots
  • peppers - 1.
  • black pepper
  • red wine - 1 1/3 tbsp (20 ml) - maybe white
  • lard - 1 1/3 tbsp (20 g)
  • cream - 1 1/3 tbsp (20 g)
  • salt
measures

How to make

The pheasant is cleaned, gutted and well washed, cut in two along the spine. The interior is rubbed with finely crushed black pepper, lard and salt.

Place in a baking dish with carrots, root parsley, black pepper and oil. Pour the wine in and stew. If necessary, add a little water.

When the meat is tender, stir the sauce with half the cream. The pheasant served in a porcelain dish, topped with the remaining cream.

Serve warm with separately cooked garnish - fried potatoes, and stewed peas.

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