Phasan breast with sauce and potato / pastinak mash

Ingredients for Phasan breast with sauce and potato / pastinak mash

Instructions for Phasan breast with sauce and potato / pastinak mash

To prepare the Phasan breast with sauce and potato / pastinak mash recipe, please follow these instructions:

Potatoes and parsnips peeled and boiled. Remember to get salt in the water.

Onion and bacon cut into fine tern and sautéed on a pan.
When the onion has begun to become transparent, lightly scrub the pan, season the pheasant with salt and pepper and place it in the forehead with the meat down.
Peel the apple and cut it into the mundane tern. Bring these to the forehead with cranberries (fresh or frost) and let it fry. Add a go clatter of butter or magarine and simmer for approx. 10 minutes.

Take the forehead with the bird and accessories of the heat and cover the forehead with staniol.


The grease from the forehead poured into a saucepan (it's okay if a smoker is filling)
Add flour and add cream a little while you whip (you can use half milk, half cream, milk or potato water and cream only). Add ribs yellow.
Let it boil thick while stirring and season with salt, pepper and ribs.

Moss:
Pour the water from potatoes and parsnips and season with butter and milk. Until the consistency is as desired.
Season with salt and pepper.

Whole glory servers warm with the bacon-onion-berry-apple mix next to and possibly. A rock apple or ribs yellow. And a bit sour if you are.