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Serves 2.
You will need:
4 Pheasant Breast
2 Onions, peeled and sliced
2 Green Peppers, chopped
100ml White Wine
2 Tins Chopped Tomatoes
400-600ml Chicken Stock
50g Flour
Seasoning
Method:
1. Pre-heat oven to medium heat.
2. Mix flour with salt & pepper and rub into pheasant.
3. Fry pheasant until brown and put on a dish to keep warm.
4. Add onions and peppers to pan and fry until soft.
5. De-glaze pan with white wine, added chopped tomatoes and heat.
6. Add sauce from pan into casserole dish and add pheasant.
7. Cover pheasant with chicken stock.
8. Cook in oven for an hour.
9. Serve.
You will need:
4 Pheasant Breast
2 Onions, peeled and sliced
2 Green Peppers, chopped
100ml White Wine
2 Tins Chopped Tomatoes
400-600ml Chicken Stock
50g Flour
Seasoning
Method:
1. Pre-heat oven to medium heat.
2. Mix flour with salt & pepper and rub into pheasant.
3. Fry pheasant until brown and put on a dish to keep warm.
4. Add onions and peppers to pan and fry until soft.
5. De-glaze pan with white wine, added chopped tomatoes and heat.
6. Add sauce from pan into casserole dish and add pheasant.
7. Cover pheasant with chicken stock.
8. Cook in oven for an hour.
9. Serve.
