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
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. Pour over the 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, press the breast so that it does not burn.
  4. Gently lift the skin over the meat, where possible, sprinkle with oil with a mixture of peppers and salt.
  5. 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.
  6. Bon Appetit!
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