Stewed pheasant

Conquer your friends with an interesting dish! Excellent taste! Golden pieces of pheasant, the meat is juicy, and the crust is crispy... Yes, it is realistic and quite doable, you just need to stick to the correct proportions of the liquid. And yet, we supplement the pheasant with mushrooms - it turns out a culinary masterpiece, otherwise you can't say. Try it, be sure to try it!

♥evgenia

Recipe author

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Composition / ingredients

servings:

Pheasant (hips)

Butter

Onion

Champignons

1.5

White wine

100

Broth (chicken, meat, vegetable - no difference)

Garlic

Parsley

Salt

to taste

Ground black pepper

to taste

Lemon juice (fresh)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 7 g

Fats 47 % 7 g

Carbohydrates 7 % 1 g

98 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 1 h 45 min

In a large frying pan (or a saucepan with a thick bottom and walls), heat the oil over medium heat and fry the pheasant thighs in batches so that each thigh is fried on all sides. Golden thighs are put aside.

Then fry the coarsely chopped onions and mushrooms in the remaining oil (oil can be added if necessary). Keep on medium heat, stirring frequently, until the onion turns brown, add salt.

Now it's time to pour in the white wine and broth, add garlic (just peel the cloves and spread them whole) and return the fried thighs to the roaster.

Cover the roaster with a lid and put the meat to stew in the oven, preheated to 200 degrees, for 45-60 minutes. 10 minutes before the end of cooking, remove the lid so that the thighs turn brown.

At the end of cooking, add finely chopped parsley, salt, black pepper and freshly squeezed lemon juice.

This is truly a royal dish! Bon appetit!