Pheasant Marinated in Wine Recipe
Friends, hello! Today's recipe for cooking 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, looked for interesting recipes and finally came up with my own recipe. The pheasant turned out to be tender, with a crispy crust and a pleasant aroma.
Servings 4
Cook Time 60 minutes
Instructions
- First, I soaked the pheasant carcass in water for a day. Rub the pheasant carcass with salt and spices, it is better to do it with gloves, since turmeric really paints your hands.
- Pour over the wine. Put it in the refrigerator for 12 hours, turn the pheasant several times, the more often the better.
- We take it out of the refrigerator, let the wine drain, press the breast so that it does not burn.
- Gently lift the skin over the meat, where possible, sprinkle with oil with a mixture of peppers and salt.
- Put it in a baking sleeve, put it in a preheated 180 degree oven for 35 minutes, after 35 minutes without packaging for another 15 minutes.
- Bon Appetit!