Composition / ingredients
Cooking method
1. We wash the carcass, peel it from the skin and cut it into large pieces.
2. We put the pheasant in the bowl of the slow cooker, select the "Frying" mode and fry the meat in sunflower oil until golden brown.
3. Add the chopped onion and continue to fry for another 3 minutes, stirring all the time.
4. When the onion is also fried, add water and change the mode to "Quenching". It should be stewed for an hour and a half.
5. After the beep, add sour cream, salt, peppercorns, allspice, bay leaf and chopped dill (two thirds, a third are left to sprinkle the finished dish). We continue cooking for another 10-15 minutes, no more.
6. Serve on the table, sprinkled with chopped herbs.
As a side dish, you can serve potatoes, porridge or vegetable salad.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Allspice - 263 kcal/100g
- Pheasant - 254 kcal/100g
