Meyers pheasant

Ingredients for Meyers pheasant

Instructions for Meyers pheasant

To prepare the Meyers pheasant recipe, please follow these instructions:

Cut pheasant breasts off, but let the meat stay on the breast bone. Part then the pheasant in the back, thighs and drumsticks. Cut the meat from the thighs and cut it then into strips.

Do the herbs to the Fund. Cut the herbs rough and Brown in a thick-bottomed pan along with the femur and the backbone as well as possibly. trimmings. Got soup and spices by may. Come cold water by so it covers. Boil up, foam thoroughly and let simmer 5 neighbourhood Fund on a low heat. Term and cook into the 3-4 dl.

Scrub the potatoes thoroughly and behind them ca. 45. min at 175C in a dish greased with a little fat at the bottom. Share them lengthwise so they get the greatest possible interface. Give them a small cut in all "corners" of this interface. Pressure so the back so the potato flesh is pressed slightly outwards. Fry the potatoes finished and Golden in a pan where the crushed garlic cloves and a Rosemary sprig sizzles in duck fat or clarified butter.

Blanchér the Rose Bowl and dip it in ice cold water. Cut it into quarters. Slice the lemon rind finely and squeeze the juice out. Chop the garlic and the parsley. Sauté lårkødet into strips and lemon zest and garlic came by. In the Pan and cook the cabbage rose came to the last pan with lemon juice. Season with salt and pepper and turn so the parsley in.

Chop the onions finely skalotte. Squeeze the juice from the grapes. Sauté onions in butter skalotte. Pour in the white wine and boil in half. Pour in the grape juice and boil again in half. Pour Fund into the Pan and cook the sauce into a suitable consistency. Season with salt and pepper.

Fry the pheasant breasts 4-5 min. on each side (or brown them and fry them in the oven at 200 c finished). Season with salt and pepper. Let the breasts pulling in 5 min. Server so with the other preparations.