2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When you decide to cook a pheasant, you must make sure in advance that it is well processed. It is recommended to soak it in fresh milk for 1-2 hours before cooking.
Here are some ideas for making pheasant.
Roasted pheasant with stuffing
Necessary products
1 piece. pheasant, 200g. trifles, a small head of onion, 1 tbsp. butter, 1 tbsp. (incomplete) rice, 10 chestnuts, black pepper, parsley, 1 tbsp. wine or beer, 1 glass of milk, salt
Method of preparation
First we prepare the stuffing. Fry the onion, finely chopped. To it are added the trifles, pre-cooked and cut. When stewed, add the cleaned rice, black pepper, salt and chestnuts, which have been pre-peeled, roasted or boiled in milk. Pour 2 cups of water over the filling. When the water evaporates, the pheasant fills with the stuffing. It should be lightly salted beforehand, sprinkled with black pepper and greased with butter on the inside. The bird is sewn and baked in a moderate oven, occasionally smeared with wine and butter.
Marinated pheasant
Necessary products
1 piece. pheasant, 100 ml. oil, 2 tsp. white wine vinegar, 1 tsp. sugar, 1 tsp. red pepper, 2 tbsp. onion, grated, 100 ml. dry white wine, 2 tsp. Worcestershire sauce, 1 tsp. Tabasco (or other similar hot sauce), salt, pepper, garlic
Method of preparation
The pheasant is cut into individual pieces of meat. The pieces are marinated in a mixture of all the listed products from 3 hours to 24 hours. During this time you need to turn 2-3 times. If the pheasant is not young, it can be stewed in the marinade for about 30 minutes. After sitting, the pieces are removed from the marinade and placed on the grill about 3-5 cm above the fire. While baking, they should often be brushed with the marinade in which they stood.
The meat can also be baked in an oven with the marinade under foil.
Pheasant in lemon-sour cream sauce
Necessary products
1 piece. young pheasant, 50 g butter, 1 onion, 200 g cream, 1 tsp. (5 ml.) Lemon juice, black pepper, salt
Method of preparation
The well-cleaned pheasant is salted and sprinkled with black pepper on the outside, and a piece of butter is placed in it. Melt half of the remaining oil in a fireproof dish, add the onion cut in two, and put the pheasant upside down. Top with hot oil and bake for half an hour in a low oven. Then the pheasant is turned over, covered with cream and baked until soft. From time to time the bird is covered with sauce. Remove the onion and add the lemon juice to the sauce.
Enjoy your meal!
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