Pheasant breasts

Ingredients for Pheasant breasts

Instructions for Pheasant breasts

To prepare the Pheasant breasts recipe, please follow these instructions:

You cut the pulleys off the hull.

The hull is browned with some vegetables (onions, parsley, leeks, carrots parsley, etc.). Put some pasta broth together with water (max 1 ½ l). Fongen boils for approx. 1 hour. Fongen sis and the meat from the hull can be used for a pie or served to the chest, bacon or just what your imagination limits the vegetables to be discarded.

Make a battered sauce of butter, flour and broth, the sauce is seasoned with whipped cream salt / pepper, gorgonzola cheese and possibly. Little sugar. The sleeping bag can be added a little suit (only for the sake of color).

The pineapples are turned into flour, then sprinkle with salt / pepper rasp. Brush the roast in butter for low heat for approx. 4-5 min on each side.

Fasan breasts are served with seasonal vegetables. Sovsen and either rice / fresh pasta or potatoes for taste and pleasure.