Recipes with Pheasants

Phasans with father

The fathers are stirred with rasp, eggs, milk / cream and spices. The mushrooms are sliced ​​and swirled in a little of the butter, cooled and stirred in the farmer. The fathers are filled in the pheasants, rubbed with salt and pepper and tied with the b

Braised pheasant with onions and thyme

The phase breasts are cut from the hull (the hull is used for fund) the bulbs are cut in both. The breasts, onions, garlic and thyme are exchanged in the oil for approx. 2 min. Spices with salt / pepper. Cream is added and the whole simmer for about 10 min,

Pheasant breasts

You cut the pulleys off the hull. The hull is browned with some vegetables (onions, parsley, leeks, carrots parsley, etc.). Put some pasta broth together with water (max 1 ½ l). Fongen boils for approx. 1 hour. Fongen sis and the meat from the hull can be u

Phasans in cabbage

The cabbage is boiled in water and pressed and placed in a saucepan and mixed with the sliced ​​onions and spices. The pheasants are well browned in soft brown and laid to the cabbage. Under the lid they are slowly steamed. Then cut them into suitable pieces,

Phase with apples

Rinse and dry the pheasants, Sprinkle with salt and pepper. Fill them with the apples, chalot lakes and the pheasant's coarse liver. Close with meatballs. Put the birds in a pan with the butter and them on all sides. Leave them in the pan, then put it in a

The pheasant in port wine

Frozen pheasants are thawed in the refrigerator overnight. The birds are carefully cleaned and dried. Rub them with salt and pepper. Brown the birds in butter in a big iron pot. Sweat the heat to weak, add the thyme and let the pheasants rise for 15 minutes

Pheasant

Cut the pineapples off, but leave the meat on the breastbone. Then divide the pheasant back, upper and lower thighs. Cut the meat from the ear and cut it into strips. Enrich the herbs for the fund. Cut the herbs roughly and brown in a thickened pot together

Fasan a la Normande

Rub the pheasants with salt and pepper and brown them quickly on the forehead in half of the butter and pick them up. Peel the apples and remove the core. Slice them into thin boats and pour them golden on the forehead in the rest of the butter. The appl