Using ingredient pheasants
Forest Fettucine With Morels And Breast Of Pheasant
- 24 fiddlehead ferns
- 18 1/2 morels (dried)
- 2 morel powder
- 2 extra egs
- 2 extra egg yolks
- 2 pheasant breasts
- 750 gr pheasants
- 95 gr semolina flour
- 40 gr butter
- 28 gr butter prepare the fettucine
Pheasant Pate
- 1 egg
- 60 ml sour cream
- 55 gr butter
- 16 gr onions
- 2 slices pheasants
Roast Pheasant With Rice
- 2 pheasants
- 1 savory (crushed)
- 1/2 glass of currant jelly
- 1/2 lemon
- 180 gr long rice (grain)
- 110 gr butter
- 120 ml port wine
- 100 gr celery (finely chopped)
- 45 gr mushrooms (sliced)
- 18 gr onion (minced)
Braised Pheasant
- 2 pheasants
- 2 carrots
- 1 salt and pepper
- 1 onion
- 60 ml dry sherry
- 60 ml chicken broth
- 2 slices smoked bacon (sliced lean)
