Recipes with Pheasants

Pheasant a cocotte with hasselbachkartoffel (Pheasant in Pan)

Fasanerne is split into 4 pieces each, Brown well in the margarine in pan, be taken up. Onions and apples cut small fry, the pheasant and put it back into the pan the same down the spices, broth and red wine. Simmer on low heat about 45 minutes under the li

Pheasant with apricots

The apricots soaked in port wine in a day. Fasanerne (cleaned) filled with apricots, sewn together and Brown and put in roaster. FRY in oven at 160 degrees C for about 3/4-1 hour. Bed sheet, cream, Foundation, broth, red currant jelly, water colour, salt