Recipes with Pheasant

Pheasant confit

Slice the thighs of the pheasant and brown them in a frying pan. Com herbs, spices and whole pepper-Bay leaves and thyme. Water or possibly. a little red wine is added. Let the Court Cook in a pan in an hour or one and a half. Take pheasant thighs up and

Stig's pheasant soup

The carrots cut into coins, onion and garlic chop-it all FRY in fat. Pheasant (split into 4-6 pieces) with sauté for 10 minutes, after which the broth, spices + tomato puree added. It all boils in 5 district. The pheasant is taken up, sis and broth is poured b

Pheasant Soup (Royal Game Soup)

Does the pheasant able. Peel the carrots and cut them into coins. Pilløg and garlic cloves and chop them finely. Sauté the vegetables in sizzling butter and oil in a large saucepan for about 5 min. Add the spices, and the redecorated Pheasant. Let it

Maturation of the pheasant

A pheasant matures by letting it hang without first cleaning the 1-4 days depending on the season and temperature. But maturation may be omitted. Pheasant should be picked and not skinned. The can must be scalded, but is fairly easy to pick. When you cl