Pheasant in port wine sauce

Ingredients for Pheasant in port wine sauce

Instructions for Pheasant in port wine sauce

To prepare the Pheasant in port wine sauce recipe, please follow these instructions:

Divide the pheasant in 4-6 pieces and get some bacon about each piece. Then brown the pheasants in butter in a large saucepan and come to the nuts. Just before it burns, fond and wine will come on and the dish will spin under the lid for approx. 30-40 minutes, until you can see that the pheasant is tender at the thigh. The phases are picked up, the bacon may. Discarded and the sauce is said. Soak it with the cream and add it with jelly, port wine, salt and pepper.

As an accessory, sour, solid apples are served as belle de boskop and cranberries, which are just turned in a little sugar and turned around on the forehead of melted butter until they are warm but not too fried. Additionally, you can serve hazelnut potatoes.