Pheasant breast stuffed with herbs

Ingredients for Pheasant breast stuffed with herbs

Instructions for Pheasant breast stuffed with herbs

To prepare the Pheasant breast stuffed with herbs recipe, please follow these instructions:

Bank pheasant fillets flat with a clenched hand. Chop the olives and garlic and mix detmed herbs. Season the meat with salt & pepper and favor the filling on the meat and roll it along. Fix your with kødnåle or ombind rollers with cotton yarn. You can obtain fedtnet, the indulles in this.

Style oven at 175 degrees c. alm. oven. Brown rollers in butter on a frying pan. Put them in a baking dish and fry them finished in the oven for about 20 mins ...

The herb sauce herbs blended with a bit of the Fund. Boil the rest of the Fund, wine and cream for about 5 min. Season with salt & pepper. Take the Pan from the heat and whisk the herb puree sauce must not boil in..

Cut the vegetables into small cubes. Cook the pasta in plenty of boiling water and cook the vegetables with in the last 3 minutes (al dente).

Remove the yarn or needles from pheasant rollers. Has anyone used fedtnet it remains on. Cut in slices and sauce srver rollers, pens and vegetables to.