Description
I've boasted that I have a husband - hunter. And so began the hunting season, yesterday the husband and gosh (the Golden Retriever) brought two pheasants.
Ingredients
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1 piece
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200 g
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1 piece
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100 ml
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50 ml
Cooking
That's the pheasant. Immediately I anticipate comments like, "Sorry for the bird..." And I'm sorry, but we hunt strictly by the license and the permit. Limited time - less than a month, is tightly controlled by the Cossacks. Also I expect comments, I haven't seen a pheasant and it is not in your region. Answer. This recipe is universal, it is acceptable for any game, and poultry, and in General for any kind of meat.
The bird plucked and cut up myself.
Then cut into portions, in this case into 6 parts. In a thick-walled pot (pot or skillet), pour vegetable oil, nakalevu pieces and fry the birds until Golden brown.
Large chunks slice onions and mushrooms (I took mushrooms), it is, of course, the forest, but not the season.
I prefer to take a seasoning with juniper ("For game" or "Hunting"). It has already been tested for 30 years. The first dressing was taken in the GDR (Germany) when we have not had such spices.
Shift the fried pieces in a pot or any other ceramic, earthenware dish with lid. The bird a little salt, add seasoning.
In the same oil after pheasant stir fry the mushrooms and onions.
Lay pheasant on top of the fried onions and mushrooms and pour half a Cup of dry white wine. Cover with lid and put in the oven for 1 hour at 220 degrees.
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