Description
Riet - kind French meat paste-stew with a tough, fibrous texture. Offer an exotic recipe - Riet of the pheasant. Not socieites can prepare it from any game... well, or at all from any meat or poultry. My recipe cannot be attributed to the classic Rieu, but nevertheless, that's exactly what it was called when it was first tried.
Ingredients
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Game
1 piece
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Onion
2 piece
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Garlic
2 tooth
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Carrots
1 piece
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Juniper
4 piece
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Salt
1 Tbsp
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Bacon
100 g
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Soy sauce
2 Tbsp
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The mixture of peppers
0.5 tsp
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Coriander
0.5 tsp
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Toast
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Water
1 l
Cooking
Now, this kind of pheasant. This, of course, not the chicken that is bought in the store - clean, smooth cock. The bird was killed by her husband on the ticket, a license, within the permitted hunting area. Plucked and gutted itself, pitched husband.
Fill the bird with water, put one onion (cut in half), garlic, carrot, juniper and salt, bring to a boil and cook on low heat for 1.5 hours.
The finished bird is allowed to cool and break the meat fiber is easier to do it directly hands, of course, previously well washed. Boiled carrots cut into slices. I broke only the breast, the rest was eaten out so.
Bacon cut into thin strips and Vitarium in the pan.
Finely chop the onion and fry in melted fat from the bacon.
Put in a pan the torn flesh of poultry and carrots. Sprinkle with freshly-ground mixture of peppers and ground coriander.
Pour soy sauce Kikkoman. Add a ladle of broth, stir.
Allow the meat to warm up a couple of minutes and soak up the juices.
For feeding fry bread - toast.
Riet served on toast cold. You can apply any sauce, like ketchup. Bon appetit!
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