Pheasant in tarteletter

Ingredients for Pheasant in tarteletter

Instructions for Pheasant in tarteletter

To prepare the Pheasant in tarteletter recipe, please follow these instructions:

Brown pheasant of in a frying pan in a little butter, season with salt, pepper and crushed juniper berries. Pour the broth and let it småsimre on a low heat for about 1 hour.

Let cool slightly and arrow stage the flesh of the flesh on the pipes (the outer part of thigh) is too tough and stringy as it put it back in the broth and cooked further to fund is boiled down. The Fund aim.

Melt the butter in a pan, stir in flour and Fund and cream added little by little under the constant whipping, be given a clue suit season with salt and pepper.
Mushroom slices added with pheasant meat cut into cubes.

Tarteletterne heats in 2-3 minutes in the oven at 180 degrees C, and filled with stowage.

Garnish with chopped parsley and serve hot.