game dishes can be classified as delicacies.They feature stunning and unusual taste that is enhanced by the realization that this bird is not cultivated artificially, and was produced in hunting.The most common product for these dishes is a pheasant.This bird lives in our latitudes, and quite often a hunting trophy.However, not everyone knows how to cook a delicious pheasant that often affects the taste of the final product.
Ingredients
To prepare you will need:
- pheasant - 1 pc .;
- lard - 100 g;
- internal fat;
- celery - 1 pc .;
- salt;
- dry red wine - 250 ml;
- onions - 1 pc .;
- black pepper.
Preparation
Many recipes telling how to cook the pheasant in the oven, suggest the presence of a finished carcass.However it is better to consider the situation when just extracted the bird brought home.
First of all, you need to hang a pheasant in a cool place for feet and give him otvisetsya two days.Only after that the carcass can be cleaned of feathers, using hot water.Then the bird to be processed on an open fire to get rid of the fluff.Also it is necessary to inspect the meat for the presence of small holes, which may be pellets.They should be removed.
marinade, sauce dishes and
Talking about how to cook pheasant, many recipes require baking it in foil.However, we agree with those who argue that it is best to use a kettle or utyatnitsu.
First, rub the meat with salt and let it stand for about an hour.Then, the same procedure should be followed with pepper.In fact, this is the marinade.
It should be noted that the game is very different from the poultry of fat, so before putting it in utyatnitsu, you must wrap the entire carcass internal fat.Next recipe on how to cook the pheasant, involves the preparation of gravy.Doing this is best at the time, when the bird is in the cauldron and keep pushing.
For the sauce, take a little bit of lard, which is pre-cut into cubes and lightly fry.On the pop-fat cook grated on a coarse grater celery and onion.Many recipes telling how to cook pheasant, at this point proposes to add the beer, but it is better to use red wine, which not only give extra flavor, but also a kind of color.Cook until gravy is necessary until the alcohol has evaporated.
Extinguishing
When the sauce is cooked, it should be poured into utyatnitsu with bird and close the lid tightly.Thereafter, the dishes were placed in an oven heated to 180 ° C.Many recipes are dedicated to how to cook pheasant recommend half an hour to open the lid and flip the bird utyatnitsu.At this point you can check the status of its readiness.Half an hour later a pheasant can be opened and bake in this form until golden brown.
Feed
pheasant served to the table without the internal fat and preferably in the form of the split.This is to ensure that, during the dismantling of the birds can be detected remaining pellet.
as gravy sauce can be used, which must filter to get rid of the remnants of fat and celery.
