Maturation of the pheasant
Base recipesCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Maturation of the pheasant
| Pheasant |
Instructions for Maturation of the pheasant
To prepare the Maturation of the pheasant recipe, please follow these instructions:
A pheasant matures by letting it hang without first cleaning the 1-4 days depending on the season and temperature.
But maturation may be omitted.
Pheasant should be picked and not skinned. The can must be scalded, but is fairly easy to pick.
When you clean the pheasant so be careful not to puncture the stomach and intestines.
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