How to prepare Pheasant

Pheasant meat will not meet in stores in a free sale, so this meat can be safely called a delicacy. Papes are preparing infrequently, and yet, hunters and breeders arise a lot of questions, how to make it possible to prepare pheasant.

Pheasant is a mandatory dish at a solemn event in many countries. In each country, this meat is prepared in different ways: with the addition of fruits, mushrooms, eggs, vegetables, chestnuts, etc.

1

How to prepare Pheasant

Pheasant meat Dark juicy and low-fat. Preparing as simple as the meat of turkey or chicken, but there is also their tricks:

• from the legs and wings can be prepared delicious pate;
• also, the legs can be fused in breading or bake;
• bake and the whole pheasant in the oven, but for this carcass of wild pheasant you need to hold in the marinade for 2-3 hours;
• large pheasant needs to be wrapped in foil, and 20 minutes before readiness, the foil unfold so that the meat is shred up;
• pheasanov eggs - a tasty and useful dish, they are boiled, as well as chicken.

2

How to prepare pheasant in a slow cooker

The easiest meat is prepared in a slow cooker, it turns out the pheasant gentle and juicy.

Products:

• pheasant - 1 carcass;
• garlic - 3 teeth;
• black peas - 10 pcs.;
• bay sheet - 2 pcs.;
• olive oil - 1 tbsp.;
• soy sauce and balsamic vinegar - 2 tbsp.

Prepare Pheasant so:

• The carcass is cut into pieces, dried in a slow cooker in the "soup" mode for 1 hour, add pepper and spices. The broth is not in a hurry to pour - it will get very tasty and you can cook soup out of it.
• Meat will be gentle and soft. To remove the characteristic taste of game, you need to drain the broth, the meat to fry (the program "frying"), duration of 15 minutes. During frying pieces of pheasant you need to turn over.
• We make a delicious gas station from sauce and balsamic vinegar, add chopped garlic (you can skip through the press).
• The device must be switched to the "quenching" program, the time is 30 minutes.
• Then the sauce is poured into the meat, mixed, time is added for another 10 minutes.
• Salt is not added, because the sauce is solid enough. Serve pheasant meat to any side man.

3

How to cook pheasant in the oven

At least effort, and the result is stunning, because the pheasant meat will be delicate, fragrant and very tasty. Bake we will be in foil.

What is needed from the products:

• pheasanya carcass - 1 pc.;
• potatoes - 8 pcs.;
• creamy oil - 3 tbsp.;
• onions, carrots - 1 pcs.;
• black pepper peas, bay leaf, salt - to taste.

How to prepare pheasant meat:

• Carcass needed to rinse under running cold water, cut into pieces, fry in oil to ruddy crust (on high heat) in a frying pan without a handle or directly in baked tanks.
• While the meat is roasting, you need to clean the bulb, cut into rings, and rub the carrot on the grater. Add these vegetables to meat, sweat under a closed lid on a small fire.
• After 20 minutes on top of the meat, you need to put potatoes (clean, wash, cut into pieces, salted).
• From above, you need to lay out large cubes cooled butter (2 tbsp), do not forget to put spices, as well as salt.
• The skillet needs to wrap in a few layers in a few layers, tight, send to the oven for half an hour.
• After 20 minutes, the foil must be disclosed to evaporate the extra liquid. The meat will be soft, with a rosy crust, potatoes will also shove a little.

4

How to cook pilaf from pheasant

In order to prepare a delicious pilaf, it will take:

• quaternand Pheasant carcass;
• creamy oil - 1 tbsp.;
• medium sized bulbs;
• vegetable oil for frying;
• tomato paste - 1 tbsp.;
• flour - 1 tbsp.;
• salt, spices - to taste;
• fig is 1 cup.

How to prepare pheasant:

• Meat does not cut, fry in a pan with a small amount of oil on high heat. Must stand out the juice to be drained into a separate container.
• Fry in vegetable oil chopped onions.
• The quarter of the Pheasant carcass must be cut on 2-4 parts, put in the tank for the preparation of the pilament, add fried onions, spices and pour juice (mix with tomato paste), which was released at the initial roasting of the carcass.
• Meat stewed under the closed lid almost until the readiness, then pour washed rinse, pour 2 glasses of hot water.
• We recommend trying skull, if the salt is not enough, then add some salt and spices.
• Cooking pilaf from pheasant on slow fire under a closed cap to rice half-preparation. Turn off the fire, to bite the Casanes with something warm, leave for 2 hours.