Catalan pheasant

Name: Catalan pheasant
Yield: 4
Ingredients: 1 bundle Finely chopped parsley; 100 g Grapes without stones; 100 g Tomato concassé (tomato without skin and seeds); 2 The whole pheasants or 4 pheasant breasts; 250 g Mushrooms, sliced; 50 g Butter

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Catalan pheasant

1	bundle	Finely chopped parsley
100	g	Grapes without stones
100	g	Tomato concassé (tomato without skin and seeds)
2		The whole pheasants or 4 pheasant breasts
250	g	Mushrooms, sliced
50	g	Butter

Instructions for Catalan pheasant

To prepare the Catalan pheasant recipe, please follow these instructions:

The purged pheasants are dapped dry. Season with salt and pepper. Stir in a pan for approx. 35 min. Leave the pheasants to rest under the lid for approx. 10 min. Only use the breasts, fry them on a forehead in a little fat for approx. 3 min. On each side by good heat. Season with salt and pepper. On the same pan, sliced mushrooms are poured just before serving. Add the grapes, tomato and chopped parsley.

Serving:
The phasan is divided into pieces (use only breasts, a chest is served on each plate.) The freshly fried vegetables / fruit are served on the meat before serving.

Accessories: Toasted potatoes or thyme potatoes are recommended.

Catalan pheasant

Ingredients for Catalan pheasant

Instructions for Catalan pheasant

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