Negley Farsons Wild Pheasant (fasan)

Ingredients for Negley Farsons Wild Pheasant (fasan)

Instructions for Negley Farsons Wild Pheasant (fasan)

To prepare the Negley Farsons Wild Pheasant (fasan) recipe, please follow these instructions:

Part fasanerne in half and fry them in an iron pot. When they are well browned on both sides, add the cream. It can not avail to save here, and it should be whipping cream. When cream boils add red currant jelly.

Then some gruel is birds in ca. 35 min when they are tender, they are taken up and served on a platter kept hot. The sauce lightly then too fat (to avoid the slightly vamle taste, butter fat can give).

The sauce boil in half – so make sure that there is plenty to start with. Then season with Roquefort cheese, red currant jelly and lemon juice and salt and pepper from the mill. Pour sauce over birds and serve with URf.eks. Souffle aux Pommes du Terre (see this)

Tips:
Negley preferred a Châteauneuf-du-Pape rouge for its pheasants – a majestic wine with deep, Ruby red color, a spicy almost herbaceous aroma and a rich, warm taste. A Château Petrus of Pomerol can, however, also go to this right, particularly because of the very clayey soil as grapes grow on. Some, however, think that Petrus will have a little too sveskeagtig undertone.