Pheasant confit

Ingredients for Pheasant confit

Instructions for Pheasant confit

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

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 let them cool off. Pour the Foundation of the pan. Save it or not, it is good for later. Now it's easy to pick the meat from the thighs.

The meat, add plenty of soft butter, finely chopped onion, salt and pepper. The mixture is kneaded well together. Season to taste.

Form the right, and put it on ice-possibly in wax paper.

When cold, cut it in sylten is sliced and served with sour and salad.