This is a lovely dish not only because it is simply delicious but also it is so suprisingly easy to prepare. All the prep work is done in advance so you can be free with your dinner guests the moment they arrive!
You will need
1 pheasant oven ready
140g tomato purée
quarter litre white wine
0.45kg charlotte onions
0.25kg of parsnips
0.45kg of carrots
3 x Sprigs of fresh rosemary
2 x Thyme
Salt & Pepper
1 clove garlic (cut up small)
Method
Slice all the vegetables and place in a large casserole dish. Put in the pheasant. Mix together the tomato puree, wine, herbs, garlic salt and pepper.Pour over the pheasant and the vegetables. Cook in a slow oven at 175 degrees, turning and basting the pheasant for 2.30 to 3 hours until tender. Serve direct from the casserole dish to the table.
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