Pheasant with apricots

Ingredients for Pheasant with apricots

Instructions for Pheasant with apricots

To prepare the Pheasant with apricots recipe, please follow these instructions:

The apricots soaked in port wine in a day.

Fasanerne (cleaned) filled with apricots, sewn together and Brown and put in roaster. FRY in oven at 160 degrees C for about 3/4-1 hour.

Bed sheet, cream, Foundation, broth, red currant jelly, water colour, salt and pepper, all warmed through and smoothed over (slightly viscous) after which it is poured over the birds. Who can possibly. Add a piece of blue cheese to make the taste absolutely love. There onto a little in between.

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