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The pheasant in port wine

Cook time: 0 min.
Servings: 4

Ingredients for The pheasant in port wine

Lemon juice
1.5dlVenison broth
2dlWhipped cream
2dlPort wine
3tbspCorn flour

Instructions for The pheasant in port wine

To prepare the The pheasant in port wine recipe, please follow these instructions:

Frozen pheasants are thawed in the refrigerator overnight. The birds are carefully cleaned and dried. Rub them with salt and pepper.

Brown the birds in butter in a big iron pot. Sweat the heat to weak, add the thyme and let the pheasants rise for 15 minutes. Turn them and add liquid. Boil on low heat for approx. 30 min. more. Notice if your thighs are tender. If they are not, turn the thighs of the birds and let them simmer for another 15-20 minutes. In the meantime, the remaining meat is kept warm wrapped in foil.

Smooth the sauce with maizena and let it boil for a few minutes before it is flavored with lemon juice, ribs, salt and pepper. Adjust if necessary. The color of color.

Cut the pineapples into slices and put them on a warm dish with thighs and buttered apple boats and ribs jelly.