Dishes from game can be carried to categoriesdelicacies. They differ tremendous and unusual taste, which is strengthened by the understanding that this bird was not grown artificially, but was extracted by hunting. The most common product for such dishes is the pheasant. This bird lives in our latitudes and quite often turns out to be a hunting trophy. However, not everyone knows how delicious to cook a pheasant, which sometimes affects the taste of the final product.
Ingredients
For cooking you will need:
Preparation
Many recipes, telling about how to cook a pheasant in the oven, assume the presence of a ready-made carcass. However, it is better to consider the situation when the newly produced bird was brought home.
First of all, it is necessary to hang the pheasant incool place by the feet and let him hang out for two days. Only after this, the carcass can be cleaned of feathers, using boiling water. Then the bird needs to be processed on an open fire to get rid of the fluff. Also, you should inspect the meat for small holes, in which the pellets can be placed. They should be deleted.
Marinade, gravy and dishes
Talking about how to cook a pheasant, many recipes suggest baking it in foil. However, we agree with those who claim that it is best to use a cauldron or a scallop.
First, the meat is rubbed with salt and allowed to stand for about an hour. Then the same procedure is done with pepper. In fact, this will be a marinade.
It should be noted that the game is significantly differentfrom poultry fat, so before you put it in the chicken, it is necessary to wrap the entire carcass with internal fat. Next, the recipe for how to cook a pheasant involves cooking the gravy. This is best done at a time when the bird is already in the cauldron and continues to insist.
For the sauce we take a little pork fat, whichpre-cut into cubes and lightly fry. On the appeared fat we prepare the celery grated on a large grater and onions. Many recipes that tell how to make a pheasant are proposed to add beer at that moment, but it is better to use red wine, which will give not only an extra flavor, but also a peculiar color. I need to cook until the alcohol evaporates.
Extinguishing
When the sauce is ready, it must be pouredin the maid with the bird and close tightly with a lid. After that, the dishes are placed in an oven heated to 180 ° C. Many recipes on how to cook a pheasant are recommended in half an hour to open the cover of the scallop and turn the bird over. At this point, you can check the status of its readiness. Half an hour later, the pheasant can be opened and baked in this form until a ruddy crust appears.
Innings
To the table, the pheasant is already served without internal fat and preferably in a divided form. This is done so that during the disassembly of the birds it is possible to detect the remaining pellets.
As a sauce, you can use a gravy, which must be filtered to get rid of the remains of fat and celery.
