Whisky marinated flame pheasant breast with pigment

Ingredients for Whisky marinated flame pheasant breast with pigment

Instructions for Whisky marinated flame pheasant breast with pigment

To prepare the Whisky marinated flame pheasant breast with pigment recipe, please follow these instructions:

Sprinkle a little salt over the breasts mariner pheasant breasts in whisky for about 4 hours take the breasts up of marinade and boxes the, as there will be impurities in the melt the butter in a frying pan and fry the pheasant breasts in it to just only is done, about 4 minutes on each side. Add a ½-1 dl whiskey and antænd it. Remember never under an exhaust hood. take pheasant breasts up and keep warm in the Pan and cook until piskefløden came in for a proper consistency to taste with salt and a little whiskey, white pepper