Pheasants

Ingredients for Pheasants

Instructions for Pheasants

To prepare the Pheasants recipe, please follow these instructions:

The phases are picked and cleaned. If the birds are not quite fresh and some displaced, they should be placed in vinegar for a few hours and then in milk for 1 day. On the other hand, they are freshly cooked, they are cooked with salt and pepper, after which they are set up and tied with thin spoon discs.

The fat is browned, and the birds that can be turned in flour first are browned on all sides. (The pot must be so big that the birds can be easily reversed with a pair of wooden shavings). They were boiled for low 1-1½ hours at low heat. If the spoon slices are cut off very thin, they will melt during the roasting, otherwise they must be taken off and you must make sure the birds are browned. When the birds are tender, they are absorbed, and only then add the liquid, ½ l. Water added to meat extract and 1-2 tbsp. tomato paste. The sauce is given a boil, salt, sugar and soy are added. If desired, a sauce of flour or potato flour can be added to the sauce, as is the use of whipped cream.

You can also do when the pheasants have increased ¾ hour adding ½ l of cream or milk, then the fry continues for ½- ¾ hour. The sauce can be leveled as above.