Recipes with Pheasant

Stuffed pheasant with cream stewed potatoes & amp; Cantaloupe sauce and sherry marinated pears.

The phasan is rinsed and dried. Parma ham and pork cut into small cubes. Salad leaves are chopped well and mixed with ham, pork, salt and lemon peel. The phasan is rubbed inside with salt, filled in and the pheasant is sewn. The oven is heated to 220 ° C. T

The curve of the curry

The oven is heated to 200 degrees. The phasan is divided into 8 pieces, turned into flour and browned in butter. Put the pieces in an ovenproof dish. The onions are chopped well and swirled in oil. Add curry, salt and pepper and spoon with water. Bulbs with li

Phasan soup with cantaloupe

Cut all meat of pheasant and chicken. Incl fat but excl leather. Chop the meat roughly together with a spk. Of the edge arches. Make meatballs (small) of the dad, salt pepper, flour some milk and egg. Stir the dad well and let it rest for 1-2 hours. Then boil

Preparing the pheasant

Cut off Pull the gut out through the "latch" (rectum opening) by making a hook for example. A step needle where you just open your eye slightly. Push the hook a couple of centimeters up into the lock and twist a turn. Gently pull out. Continue until the intes

Pheasant in tarteletter

Brown pheasant of in a frying pan in a little butter, season with salt, pepper and crushed juniper berries. Pour the broth and let it småsimre on a low heat for about 1 hour. Let cool slightly and arrow stage the flesh of the flesh on the pipes (the outer p

Pheasant pate

A pheasant skinned and coarse cutting area. For best results, patéen is made the day before so that it sits correctly. Fasanlår and vingekød of pheasant chopped and blended or stirred chewy with a little salt. Add 1 egg and 1/4 l. whipping cream, white pepper

Pheasant pate with mustard and beetroot salad

The pheasant: Pheasant skinned and boned. Skins and bones are boiled with water and possibly. root vegetables for a powerful broth, which can be used in pateen instead of the 2 dl. Light Foundation, which is mentioned under the forcemeat. Marinade: Stir tog

Pheasant breast with chestnut cream

Slice the breast meat by fasanerne Fry pheasant breasts in a little oil with thyme and Juniper when the meat has gotten a little color, pour the cream in. Turn down and let simmer for 25 minutes or to the meat is finished. If there is too little moisture in, p