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The master of the hunter filled the pheasant

Mains
Cook time: 0 min.
Servings: 4

Ingredients for The master of the hunter filled the pheasant

1 or 2 less pheasants
A little parsley
Meljævning
Pepper
Salt
Butter for frying
0.5Onion
1Carrot
1tbspChopped onion
1tspDried Basil
100gFresh mushrooms
100gCooked ham
2dlBroth
2dlCream

Instructions for The master of the hunter filled the pheasant

To prepare the The master of the hunter filled the pheasant recipe, please follow these instructions:

The pheasants are cleaned and filled with the ham cut into cubes, chopped onion, parsley, salt, pepper and basil. The bird closes with a toothpick. Then broth in butter, season with salt, pepper and fry with onions in slices and carrot in cubes and add broth and cream.

Small stairs for approx. 1 hour until the pheasant is tender. Then take it up and party. In the cloud add the fresh, cleaned mushrooms, and the sauce boils up, bites with a little whipped cream, smoothed and flavored.

Triangle Potatoes:
Potatoes peeled, cut to triangles, boil for 5 minutes. And taken up and placed in a pan. Here they are spiced with oil and fry in a hot oven on the bottom groove at 225 degrees C for approx. 30-40 min. Sprinkle with salt and be like french fries.

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