1 964 Articles, 8 226 Recipes

Stewed Pheasant

published from:
Viewed: 135 times
National cuisine: Bulgarian Cuisine
Category: Game
Recipe for Stewed Pheasant


  • pheasants - 2.65 lb (1.2 kg)
  • carrots - 0.71 oz (20 g)
  • chervil - 2 tsp (10 g)
  • parsley - 2 tsp (10 g) roots
  • peppers - 1.
  • black pepper
  • red wine - 1 1/3 tbsp (20 ml) - maybe white
  • lard - 1 1/3 tbsp (20 g)
  • cream - 1 1/3 tbsp (20 g)
  • salt

Preparation of Stewed Pheasant

The pheasant is cleaned, gutted and well washed, cut in two along the spine. The interior is rubbed with finely crushed black pepper, lard and salt.

Place in a baking dish with carrots, root parsley, black pepper and oil. Pour the wine in and stew. If necessary, add a little water.

When the meat is tender, stir the sauce with half the cream. The pheasant served in a porcelain dish, topped with the remaining cream.

Serve warm with separately cooked garnish - fried potatoes, and stewed peas.

  • Favourites
  • Google+
  • Pinterest

Overall rating:Please rate!
0 Votes

Be the first to comment here

Most popular from this category

Related links


Related articles

More from categories

More recipes with

Uncomplicated Stewed Pheasant method on Cook13.com. Find out methods to make Stewed Pheasant. Rate and comment on our Stewed Pheasant recipe.