Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan)

Ingredients for Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan)

Instructions for Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan)

To prepare the Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan) recipe, please follow these instructions:

Fasanerne is split into 4 pieces each, Brown well in the margarine in pan, be taken up.

Onions and apples cut small fry, the pheasant and put it back into the pan the same down the spices, broth and red wine. Simmer on low heat about 45 minutes under the lid.

The pieces are taken up in a dish, sieve the gravy in a pan, add the sour cream, to taste.

Wind ruerne toasting and place over

The potatoes peeled and cut into thin slices ALMOST through, made on a greased ovenproof dish, brush with olive oil, sprinkled with salt, and bake in the oven 45-60 minutes.