Pheasant with vegetables.

Pheasant with vegetables.


Serves 4
— Phase 2
— 1 tbsp flour with salt and pepper to the flour + obsypaniya pheasants
— 50ml olive oil
— 2 thin slices of ham with streaky bacon, cut into strips
— 8 bulbs of shallots (I had a bulb)
— 2 carrots, cut into thin strips not
— 2 parsnips, cut into thin strips not (I was not, but added green beans)
— 1 clove garlic
— 1 sprig of thyme (I had dried)
— 1 sprig of marjoram (I dried)
— 2 bay leaves
— 50 ml of red wine
— 100ml marsala (I was not)
— 200ml chicken stock
— 1 tsp sugar

Cooking method:       
Preheat oven to 180C. Sprinkle with flour and pheasants on the hot oil to fry in a pan on all sides.

Remove the pheasant and fry the ham, vegetables, garlic and herbs with 1 tablespoon flour for about 5 minutes, before browning. Return the pheasant to the pan, pour the Marsala wine, broth, add sugar, bay leaf, cover and cook in the oven for 1 hour 30 minutes or 1 hour 50 minutes (it took me 1 hour 45 minutes).

Pheasant I tied it to a neat carcass prepared, bake in utyatnitsu, ham laid on top of the breast repeatedly watered uncoated portion of the resulting sauce.

фазан с овощ1

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