Jugged pheasant
Instructions
Wash the pheasant, dry it and cut it into pieces and put them in 24-hour infusion with white wine, celery, carrot, onion, cut into small pieces, salt and odor bag.
After this time, drain the pheasant pieces, Pat dry and lightly floured them, let them FRY in margarine Golden; then pour the marinade into the Pan (wine and vegetables).
Cover and let Cook for about an hour.
When cooked, remove the pheasant, remove the bag and pass through a sieve the sauce and raw liver.
Put the past in the pot with the pheasant and let thicken the sauce over high heat, if necessary, otherwise dilute it with a bit of broth and serve.
