2013-04-17

Stewed pheasant with vegetables and bacon

Stewed pheasant with vegetables and bacon
Author:
Category
Second courses
Ingredients
  • 1 prepared pheasant
  • 200 ml dry red wine
  • 60 g bacon
  • 3 medium white mushrooms
  • 5 medium potatoes
  • 1 head of fennel
  • 10 cherry tomatoes
  • 1 stalk leek
  • 1 small red onion
  • 4 garlic cloves
  • Half red chilli
  • 2 sprigs of rosemary
Of course, the pheasant has ceased to be a real game, for which a real man must go hunting. But still, a hearty, fragrant pheasant dish is truly a man's meal.

Recipe for Stewed Pheasant with Vegetables and Bacon


1

Cut the pheasant into pieces (the bones of the skeleton can be removed). Salt, pepper. In a frying pan, heat oil with chopped bacon, fry the pheasant until golden brown on all sides, about 10 minutes.

2

Pour in the wine, add rosemary, peppercorns and crushed garlic. Evaporate the wine a little over high heat, 3-4 minutes, pour in 2/3 cups of water, bring to a boil and simmer over low heat under a lid for 30 minutes.

3

Wash the potatoes with a brush, cut lengthwise into quarters. Cut the fennel and red onion lengthwise into thin slices. Cut the leek into rings diagonally. Put potatoes and mushrooms into the pan. After 15 min. add the rest of the vegetables to the pan with the pheasant, cook for 10 minutes.

4

Add chopped chili rings and whole cherry tomatoes. Cook for 10 more minutes. Salt, pepper, serve very hot.

  • Main courses

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