Pheasant in Wine
Main Dishes • Armenian
Description
Recipe taken from a book by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Pheasant 5 oz
- Apple Wine 0 fl oz
- Clarified Butter 0 oz
- Pickled Cauliflower 0 oz
- Salad Potatoes 5 oz
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Salt the processed pheasant, fry it on all sides in butter, then place it in a pot, add white wine, cover the pot with a lid, and simmer the pheasant over low heat.
Step 2
Cut the potatoes and fry them.
Step 3
Cut the cooked pheasant into pieces, transfer to a serving dish, pour the juice from the simmering over it, and arrange the garnish (fried potatoes, pickled cucumbers) around the pheasant.
Step 4
Garnish with finely chopped parsley.
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