Name: Baked Pheasant Dinner for the Prowler
Prep time: 2 h
Cook time: 2 h
Yield: 4
Ingredients: Soy sauce - 50 Ml; Dry white wine - 50 Ml; Brine - 50 Ml; Mustard - 1 tbsp; Mixture of peppers - 1/2 Tsp; Fowl - 1 kg; Bulb onions - 2 PC.; Garlic - 2 clove; Mushrooms - 200 gram

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Baked Pheasant Dinner for the Prowler

Marinade

1. Soy sauce 50 Ml

2. Dry white wine 50 Ml

3. Brine 50 Ml

4. Mustard 1 tbsp

5. Mixture of peppers 1/2 Tsp

Pheasant

1. Fowl 1 kg

2. Bulb onions 2 PC.

3. Garlic 2 clove

4. Mushrooms 200 gram

How to cook deliciously - Baked Pheasant Dinner for the Prowler

1. Stage

I will be cooking pheasant brought by my miner. Any wild meat can be cooked according to this recipe. I always pluck and carve the bird myself. If my husband does it, it will take more time to clean the kitchen and he will still do it the wrong way. But it is always my husband who makes the meat.

2. Stage

We cut the bird into portions.

3. Stage

Add coarsely chopped onions and chopped garlic cloves.

4. Stage

The peculiarity of cooking any game is that it must be marinated beforehand. Therefore, if you are going to prepare a dish for a romantic dinner, the bird must be marinated in the morning or better a day in advance. We prepare the marinade. We mix in a bowl soy sauce, white dry wine, tomato brine (I have sweet pickled tomatoes from my mother-in-law), mustard with grains and freshly ground pepper mixture. The tomato brine is very handy for pickling, it contains acid and spices. Since the brine and soy sauce are salty, I do not put salt.

1. Stage. Baked Pheasant Dinner for the Prowler: The peculiarity of cooking any game is that it must be marinated beforehand. Therefore, if you are going to prepare a dish for a romantic dinner, the bird must be marinated in the morning or better a day in advance. We prepare the marinade. We mix in a bowl soy sauce, white dry wine, tomato brine (I have sweet pickled tomatoes from my mother-in-law), mustard with grains and freshly ground pepper mixture. The tomato brine is very handy for pickling, it contains acid and spices. Since the brine and soy sauce are salty, I do not put salt.

5. Stage

Put the bird in a baking dish with a lid, I have a ceramic pot. Add to the bird any mushrooms (fresh, boiled or frozen) as available and desired. Forest mushrooms are ideal. I have boiled wood chives. Pour everything in the marinade, stir and leave for at least 4 hours. Then we put the marinated bird (with the lid on) in an oven heated to 200 degrees and bake for 2 hours.