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Pheasant Marinated in Wine Recipe
Friends, Hello! Today's recipe for wild pheasant. My husband brought a young pheasant from hunting. This is my first pheasant. I thought for a long time what to do with it, I was looking for interesting recipes, and finally came up with my own recipe. The pheasant turned out to be tender with a crisp crust and a pleasant aroma.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. First, I soaked the pheasant carcass in water for a day. RUB salt and spices on the pheasant carcass, it is better to do it with gloves, since turmeric is very colorful hands.
    First, I soaked the pheasant carcass in water for a day.
RUB salt and spices on the pheasant carcass, it is better to do it with gloves, since turmeric is very colorful hands.
  2. Fill with wine. Put it in the refrigerator for 12 hours, turn the pheasant several times the more often the better.
    Fill with wine. Put it in the refrigerator for 12 hours, turn the pheasant several times the more often the better.
  3. We take it out of the refrigerator, let the wine drain, Push the breast so that it does not burn.
    We take it out of the refrigerator, let the wine drain, Push the breast so that it does not burn.
  4. Carefully lift the skin over the meat where possible, put the oil with a mixture of peppers and salt.
    Carefully lift the skin over the meat where possible, put the oil with a mixture of peppers and salt.
  5. Put in the baking sleeve, put in the preheated oven to 180 degrees for 35 minutes, after 35 minutes without the package for another 15 minutes.
    Put in the baking sleeve, put in the preheated oven to 180 degrees for 35 minutes, after 35 minutes without the package for another 15 minutes.
  6. Bon Appetit!
    Bon Appetit!

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