Pheasant in the oven
Composition / ingredients
6
servings:
Cooking method
To begin with, I wash the carcass of a pheasant, preferably a young one, wash the legs with a brush and cut off the claws. I put my head between the wings from behind, and bend my legs back and tie them to the carcass.
Then I salt the pheasant and attach long strips of bacon along the abdomen and back. I fry the carcass on heated fat in the following sequence: breast, back, barrels.
Add finely chopped onion and spices. I fry the carcass in the oven with the lid closed for about an hour, while often watering it with the sauce formed during frying. I take the finished pheasant out of the oven, and pass the juice from frying, add sour cream and white wine to it.
This dish goes very well with potatoes, red cabbage and lingonberry compote.
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
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Juniper - 116 kcal/100g
- Juniper berries - 116 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pheasant - 254 kcal/100g
