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Pheasant in white wine reduction Recipe

Pheasant in white wine reduction

Recipe Ingredients for Pheasant in white wine reduction

750 g Pheasant
1 pinch Pepper
1 pinch Salt
2 pcs Juniper berries
25 g Bacon slices
1 pc Onion
1 tsp Broth
1 tbsp Thickener
1 bunch Root vegetables

Pheasant in white wine reduction Recipe Directions

Wash the pheasant dab and rub with salt, pepper, crushed juniper. Then the show cut into strips of bacon.

Heat some fat in a frying pan and fry the bacon covered with pheasant shortly. The cleaned and chopped root vegetables to give, and simmer briefly.

Now comes the pheasant for 10 minutes at 200 ° C in the oven, it should now take a nice tan. Eventually the pheasant and cut up again for 10 minutes in the oven.

Now, the pheasant from the root vegetables take.

Heat the rest of the vegetables now strong, brown and deglaze with white wine and broth, boil down. Then strain.

The Fasanteilchen back into the sauce and simmer softly for an hour. Please consult from time to time and replenish if necessary, again with a little broth. Finally, with the sauce thicken sauce binder and possibly seasoning.


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