Pheasant Casserole

Ingredients for Pheasant Casserole

Instructions for Pheasant Casserole

To prepare the Pheasant Casserole recipe, please follow these instructions:

GOOD TIME.
Take the pheasant and put it in a saucepan, fill up water so it is covered. (Large pot)
Turn it on, I have to cook, but I'm going to swim.
While you wait for it to start swimming, cut the roots into small terns and put it all on top of the pan.

Let it simmer until the pheasant falls apart, It is NOT done before the entire pheasant falls from the legs / bones.

Then all the green is caught in a bowl, and pheasant is pilled for meat.
The water sits from and the excess fat is taken up with a spoon.
The small pieces of pheasant are filled back into the pan with the water and the vegetables are poured back here again.
Season with salt and pepper.
2 nice teaspoon full wild broth (from OSCAR "labeled") put in.
Let it get into small cooks, 2 alm Spears Ribs yellow put into, or as needed / taste.
Even the pot with alm flour jævning, I too thick .. Then pour the magic cream in.
From the same sec you pour cream, the pot must not boil, but just keep warm.

The court takes 2-3 hours to make.

While I have been waiting for the pheasant I have made kartoflemos.

The dish is cut, by crust, I always make the classical catopole with sauce, decorated with fresh parsley and whole Brazilian leaves.

Severes with green from the garden, the season's vegetables.
But use the most salad.

There are no limits to what you can put in the pan ??
As long as you do not forget your wild bouillon and the cream ..

tips:
Seems like here, there was a good recipe for a Super Fasangryde. I'll be right on during the day when I'm going to take this right. Velbekom