Pheasant in French

Description

My husband is a hunter. Now we have hunting season for pheasant, my husband has already brought in a few pieces. I decided to look for interesting recipes. So, it turns out, there's a pheasant in French. I offer you this recipe. So you can cook, of course, and chicken.

Ingredients

Game

1 piece
Bacon

100 g
Broth

200 ml
Dry white wine

100 ml
Butter

1 Tbsp
Flour

1 Tbsp
Lemon peel

0.5 Tbsp
Rosemary

1 sprig
Thyme

1 sprig
Parsley

1 tsp
Honey

1 tsp
Salt
The mixture of peppers
Onion

1 piece
Garlic

1 piece

Cooking

Here, a bird in a purified form was in my presence.

Pheasant cut into large portions.

Bacon cut into cubes and fry in a pan until the lard melting.

Put in a pan the pieces of the pheasant and fry on both sides until Golden brown. Sprinkle with salt and pepper.

Remove the pheasant in a convenient form for baking, I have a regular deep ceramic plate.

Meanwhile, make the sauce. To the remaining pan fat with the juice add the wine, chicken broth, honey, lemon zest, rosemary, thyme, dried parsley. Bring all to a boil.

Next, you need to prepare Burr-Mani (beurre manie) or "oil money". It is a mixture of butter and flour. This mixture is used in the preparation of most sauces, European dishes, as a thickener, and good that not just saves time and improves the taste and appearance of the sauce, but it is still possible to prepare for the future. Take soft butter and flour (by proportion 1 to 1).

Mix the butter and flour until a homogeneous dough. We divide the dough into small portion balls, put them on a Board, sprinkled with flour, freeze, put in plastic container or package. Stored in the freezer.

To thicken sauce, add the marbles Burr-Mani, stirring until dissolved.

Bring the sauce to a boil. No lumps in your sauce will be!

Pour the sauce over the pheasant, cover with a lid or foil and put in heated to 180 degrees oven and bake 1 hour.

Serve the pheasant hot. It is well suited to grilled vegetables: peppers, zucchini, onions, garlic. Goes well with potatoes, pickles, mushrooms.

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