Dishes from game can be attributed to the category of delicacies. They are distinguished by their amazing and unusual taste, which is reinforced by the understanding that this bird was not cultivated artificially, but was obtained by hunting. The most common product for such dishes is pheasant. This bird lives in our latitudes and quite often turns out to be a hunting trophy. However, not everyone knows how to cook pheasant tasty, which sometimes affects the taste of the final product.
Ingredients
For cooking you will need:
- pheasant - 1 pc.;
- pork fat - 100 g;
- internal fat;
- celery root - 1 pc.;
- salt;
- dry red wine - 250 ml;
- onion - 1 pc.;
- black pepper.
Preparation
Many recipes that talk about how to cook pheasant in the oven, require the presence of a ready-made carcass. However, it is better to consider a situation where a freshly caught bird was brought home.
First of all, you need to hang the pheasant in a cool place by the legs and let it hang for two days. Only after that the carcass can be cleaned of feathers, using boiling water. Then the bird needs to be processed on an open fire to get rid of fluff. It is also worth inspecting the meat for small holes in which grains can be found. They should be deleted.
Marinade, gravy and dishes
Talking about how to cook a pheasant, many recipes suggest baking it in foil. However, we agree with those who argue that it is best to use a cauldron or a duckweed.
First, rub the meat with salt and let it stand for about an hour. Then the same procedure is done with pepper. In fact, this will be a marinade.
It should be noted that the game is significantly different from poultry in fat content, therefore, before putting it into the duckweed, it is necessary to wrap the entire carcass with internal fat. Further, the recipe for how to cook a pheasant involves cooking gravy. This is best done at a time when the bird is already in the cauldron and continues to insist.
For the sauce, take a little pork fat, which is pre-cut into cubes and lightly fry. On the resulting fat, cook the celery and onions grated on a coarse grater. Many recipes telling how to make a pheasant at this moment suggest adding beer, but it is better to use red wine, which will give not only an additional aroma, but also a peculiar color. You need to cook the sauce until the alcohol has evaporated.
Quenching
When the sauce is cooked, it must be poured into a chicken duck with a bird and closed tightly with a lid. After that, the dishes are placed in an oven heated to 180 ° C. Many recipes on how to cook pheasant recommend half an hour to open the lid of the coop and turn the bird over. At this point, you can check the state of its readiness. After another half hour, the pheasant can be opened and baked in this form until a golden crust appears.
Innings
The pheasant is served to the table already without internal fat and preferably in a cut form. This is done so that in the process of disassembling the bird, it is possible to detect the remaining pellets.
As a sauce, you can use gravy, which must be filtered to get rid of the remnants of bacon and celery.