Pheasant in Wine Sauce
Ingredients
| 200 гр | pheasant meat |
| 20 гр | carrots |
| 10 гр | celery |
| 10 гр | parsley roots |
| 1 бр. | peppers |
| — | black pepper |
| 20 мл | red wine (white also works) |
| 20 гр | lard |
| 20 гр | cream |
| — | salt |
Instructions
- The cleaned pheasant, gutted and well washed, is cut in two along the backbone. The inside is rubbed with finely crushed black pepper, lard and salt. It is placed in a small pan together with the carrots, parsley roots, peppercorns and fat. It is poured with the wine and braised. If necessary, add a little more water.
- When the meat softens, the sauce is stirred with half of the cream. The pheasant is served on a porcelain plate, covered with the remaining cream and the sauce from the pan. It is served warm with separately prepared side dishes - fried potatoes, braised peas, etc.
From https://www.zajenata.bg/фазан-във-винен-сос-recepta2427.html