Pheasant

Ingredients for Pheasant

Instructions for Pheasant

To prepare the Pheasant recipe, please follow these instructions:

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 with the thigh and back legs and possibly. trimmings. Come on with soup and spices. Get cold water so it covers. Boil, foam thoroughly and let the foundation simmer 5 blocks at low heat. Sieve and cook to 3-4 dl.

Scrub the potatoes thoroughly and behind them approx. 45 min at 175 degrees C. alm. Oven in a dish greased with a little fat in the bottom. Divide them so that they get the highest possible cut. Stir the potatoes finished and golden on a pan where crushed garlic sauce and a rosemary pie sew in duck or clarified butter.

Blanch the sprouts and dip it into ice-cold water. Cut it in quarters. Peel the lemon shale and squeeze the juice. Chop the garlic and parsley. Sauté the lamb in strips and add lemon balm and garlic. Bring the sprouts on the forehead and finally cook the pan with lemon juice. Season with salt and pepper and turn the parsley in.

Chop the chopsticks well. Squeeze the juice from the grapes. Sauté the mustots in butter. Pour white wine and cook to half. Pour grape juice and cook again to half. Pour the saucepan into the pan and cook the sauce into a suitable consistency. Season with salt and pepper.

Step the phase switches 4-5 min. On each side (or brown them and finish them in the oven at 200 degrees). Season with salt and pepper. Let the breasts pull for 5 minutes. Server then with the other preparations.