Pheasant in carpione
Instructions
Clean with much care the pheasants, removing feathers and cutting the legs and the tips of the wings.
Then passing on the flame but wash them with water.
Internally each garment by salting: a lemon wheel, 1 onion, 4 wheel or wheels 5 carrots, 1 bay leaf and 3 g of pepper.
Then take the pheasants in a glazed pot adding bunch of scented herbs, onions, carrots, lemon (sliced), pepper, the remaining 6 cups of oil and vinegar 2.
You throw the pan to high heat to boil quickly.
Reached a boil, lower the heat and let simmer for three or four hours.
At the end of cooking, let the Pan cool down for 36 hours.
Then you throw in a glass jar with the same sauce that, if in short supply, it can be integrated by adding a little oil to cover.
Pheasants are good after a few weeks (after 20 days and not more).
Remember: not to be washed!
Ingredients and dosing for 4 persons
- 2 average pheasants
- 6 big carrots
- 6 onions
- 3 lemons
- 2 leaves sage
- 1 sprig of rosemary
- 1 sprig of laurel
- 1 sprig of thyme
- 1 sprig of basil
- 2 teaspoons of peppercorns
- 3 cups of strong white wine vinegar
- 6 cups of olive oil
- Salt