Catalan pheasant
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Catalan pheasant
1 | bundle | Finely chopped parsley |
100 | g | Grapes without stones |
100 | g | Tomato concassé (tomato without skin and seeds) |
2 | The whole pheasants or 4 pheasant breasts | |
250 | g | Mushrooms, sliced |
50 | g | Butter |
Instructions for Catalan pheasant
To prepare the Catalan pheasant recipe, please follow these instructions:
The purged pheasants are dapped dry. Season with salt and pepper. Stir in a pan for approx. 35 min. Leave the pheasants to rest under the lid for approx. 10 min. Only use the breasts, fry them on a forehead in a little fat for approx. 3 min. On each side by good heat. Season with salt and pepper. On the same pan, sliced mushrooms are poured just before serving. Add the grapes, tomato and chopped parsley.
Serving:
The phasan is divided into pieces (use only breasts, a chest is served on each plate.) The freshly fried vegetables / fruit are served on the meat before serving.
Accessories: Toasted potatoes or thyme potatoes are recommended.
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