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Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan)

Mains
Cook time: 0 min.
Servings: 4

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

Pepper
Salt
0.5tspCrushed juniper berries
1tbspOlive oil
100gMargarine
2Pheasants
2dlRed wine
2.5dlCrème fraiche 38%
200gApples
200gOnion
200gGrapes
5dlVenison broth
8Potatoes

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.