Pheasant in Italian

Ingredients for Pheasant in Italian

Instructions for Pheasant in Italian

To prepare the Pheasant in Italian recipe, please follow these instructions:

Partér pheasant in 8 pieces. Brown pheasant and garlic in butter in a good sautérpande. Add salt and pepper to taste. Pour the white wine vinegar, and let it simmer on a low heat without lids for white wine vinegar is almost evaporated.

Add the white wine and let it stand, still on a low heat, for half of the wine is back.

Pureed tomatoes, stock or broth, water and tarragon added.

Let it tie down a further 15 minutes or longer, depending on the age of the fasanens.

Try to poke in the pieces with a kødnål order to assess mørheden.

Add the fresh tomatoes and let the law stand on a low heat for about 5 minutes. Season with salt and pepper.

Server if necessary. with roasted vegetables.