Baked pheasant
Composition / ingredients
3
servings:
Cooking method
1. Preheat the oven to 220 degrees.
2. Carefully separate the pheasant skin from the carcass to get a semblance of a pocket, and lay out whole leaves of herbs, distributing them evenly.
3. Lubricate the pheasant with olive oil, rub with salt and pepper.
4. We put the bird in a mold, next to it we put a coarsely chopped onion, a few sprigs of rosemary.
5. Bake the pheasant in a preheated oven for 10 minutes at 220 degrees, then lower the temperature to 180 degrees and continue baking for another half hour.
Serve the pheasant to the table hot!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Pheasant - 254 kcal/100g
- Fresh sage - 58 kcal/100g
