Pheasant in Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pheasant (s), ready to cook
- salt
- Pepper, freshly ground
- 100 g bacon, smoked, cut into strips
- 3 onion (s), diced
- 3 carrot (s), diced
- 300 ml red wine, dry
- 400 ml vegetable broth or poultry broth
- 1 tablespoon marjoram
- 1 possibly thyme
- 2 tablespoon honey
- 200 g mushrooms, quartered; alternatively: kin oyster mushrooms
- 1 lemon (s), add the juice
- Cornstarch, (Gustin)
- Parsley smooth
- 3 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the pheasants, pat dry and season well with salt and pepper. Heat the clarified butter in a roaster. Fry the pheasants all over and cook in the oven preheated to 200 ° C for 30 minutes.
- Then add the bacon strips, onion and carrot cubes to the pheasants and fry for 5 minutes. Pour in the red wine and broth. Mix in the marjoram, thyme and honey. Cover and simmer on a moderate heat for another 30 minutes.
- Now put the mushrooms drizzled with lemon juice in the roaster and cook the pheasants in the open pot for another 10-15 minutes. Then lift out the pheasants and keep them warm.
- Slightly thicken the sauce with a little mixed cornstarch and season with salt and pepper.
- Arrange the pheasants on red wine sauce, cover with sauce and decorate with parsley.
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