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Ingredients:
1 pheasant, cut into pieces
2 tbs butter
2 tbs olive oil
4 large cloves garlic
1/4-1/2 cup chopped parsley
1 tsp dried oregano
1/2 tsp cumin
1/4 cup dry white wine
1/3 cup chicken stock
Instructions:
Sprinkle pheasant with salt and pepper. Heat the butter and oil in a large skillet. Brown the pheasant on all sides and remove from skillet.
Add the garlic to the same skillet. Cook until golden. Then add the wine and stir to dissolve all brown particles in skillet. Cook until the wine almost evaporates. Add the broth, lemon juice, parsley, oregano, and cumin. Return the pheasant to the skillet. Cover and cook slowly until the pheasant is tender, about 45 minutes.
Serve this with couscous made in the following way: Bring 1/4 c. olive oil, 2 1/4 cups. of water, 3 pheasant bouillon cubes, and a couple of dashes of tabasco sauce to a boil in a saucepan. Add 1 cup couscous. Stir and cover. Turn off flame and let sit for at least 10 minutes before serving.
1 pheasant, cut into pieces
2 tbs butter
2 tbs olive oil
4 large cloves garlic
1/4-1/2 cup chopped parsley
1 tsp dried oregano
1/2 tsp cumin
1/4 cup dry white wine
1/3 cup chicken stock
Instructions:
Sprinkle pheasant with salt and pepper. Heat the butter and oil in a large skillet. Brown the pheasant on all sides and remove from skillet.
Add the garlic to the same skillet. Cook until golden. Then add the wine and stir to dissolve all brown particles in skillet. Cook until the wine almost evaporates. Add the broth, lemon juice, parsley, oregano, and cumin. Return the pheasant to the skillet. Cover and cook slowly until the pheasant is tender, about 45 minutes.
Serve this with couscous made in the following way: Bring 1/4 c. olive oil, 2 1/4 cups. of water, 3 pheasant bouillon cubes, and a couple of dashes of tabasco sauce to a boil in a saucepan. Add 1 cup couscous. Stir and cover. Turn off flame and let sit for at least 10 minutes before serving.
