Roast pheasant (2)
Instructions
Wash and dry the pheasant; squeeze a clove of garlic and the lemon juice into a cup and with your hands rub vigorously with the compound the pheasant; inserirgli then inside salt and pepper and a slice of lemon peel.
Place over heat a casserole of pheasant which do not occupy more than 2/3 of its capacity and take it to the right degree of heat.
Place the pheasant, FRY on all sides, then add the white wine and a ladle of water; turn on the saucepan containing the pheasant a casserole of equal diameter, but lower, yes that is to form the oven effect.
Do not open for an hour.
Ingredients and dosing for 4 persons
- 1 good pheasant meat
- 1 lemon
- 1 clove of garlic
- Few berries of juniper
- Dry white wine