We are searching data for your request:
Upon completion, a link will appear to access the found materials.
I mixed all the ingredients and marinated the pheasant for 24 hours.
The next day I put a little oil in a pan, added the pheasant and threw a few more cloves of garlic (which I did not include in the ingredients). I also poured 200 ml of water and put it in the oven for about 3 hours. In the first 2 hours I left the pheasant covered with foil.
I mashed the pheasant with puree
Pheasant meat, a healthy alternative to pork dishes
For more than 40 years, the Prahova Forestry Department has owned a pheasant farm. Every year, thousands of birds are sold for both game and meat. Pheasants can reach up to 60 lei each, depending on age.
More than 12,000 pheasants have been raised this year. Of these, 2,000 have been kept for breeding and 4,000 have already been sold.
Most of the pheasants from Gherghiţa are sold for hunting. Until a few years ago, Italian hunters were the most loyal customers. Now, from the Gherghiţa farm, 4,000 pheasants per year arrive in the forest districts.
"The pheasant has started to be less sought after and, indeed, we have felt, as a Directorate, a reduction in revenues from this activity," says Dragos Ciomag, director of the Prahova Forestry Department.
And restaurants buy pheasant meat. Customers prefer it because it is tender, tasty and has no cholesterol, say restaurant owners. A pheasant steak, with aspic and exotic fruit sauces, can reach 130 lei.
"A more special, more spectacular dish, I recommend Neva pheasant, it is served with Cumberland sauce, fruit sauce, a berry jelly", says Adrian Negescu, chef.
Pheasant soup with homemade noodles - of exceptional finesse and taste
- Homemade Noodle Pheasant Soup (Maria Matyiku / Epoch Times) Homemade Noodle Pheasant Soup
Pheasant soup is prepared similarly to the classic chicken soup or any other poultry. What impresses and differentiates it from the others, is the fine and so rich taste of this soup.
Those who tried to cook a wild pheasant, certainly found that apart from the meat on the chest, the rest of the bird has a strong and juicy flesh. For this reason, some keep their chests and throw away the rest. Even if the meat is tender, boiling will produce a nutritious and tasty soup that will satisfy even the most demanding tastes.
We suggest below the classic soup recipe, prepared according to the customs of the central part of the country.
1 pheasant of approx. 750 -800 g whole or cut into pieces,
a piece of celery root,
The pheasant is cleaned of any stains, then rinsed with cold water and allowed to drain from excess water.
In a medium-sized pot, boil 3-4 liters of salted water. When the water starts to boil, add the pheasant and add a few peppercorns. If desired, the pheasant can be cut into pieces before cooking.
Once the soup starts to boil, reduce the heat to medium to low. From time to time, the formed foam is removed with a foamer or a fine sieve.
Meanwhile, peel the vegetables and cut the carrots and parsley into large pieces.
After about 20 minutes of cooking, add the pre-prepared vegetables.
Cover the pot with a lid and continue cooking the soup over low heat until the meat is cooked through and gently peels off the bone.
When ready, remove the soup from the heat and strain. The clear soup is placed in a pot of the right size and boiled again.
When the soup boils, add it to the noodles and simmer for a few minutes.
The soup is seasoned with salt, and before serving, sprinkle chopped green parsley on top.
Those who wish, to serve, can add to the soup either a piece of meat or a part of the cooked vegetables, cut into slices.
A very tasty beef salad can also be prepared from boiled meat and vegetables.
Baked Pheasant - Recipes
As our meat tastes become more refined, pheasant meat appears more and more frequently on our plates. Being organic, tasty and healthy and having lower cholesterol than chicken, pheasant is one of the favorite game meats of those who appreciate quality.
Experts believe that game offers a dietary meat with high nutritional value and a fat content of 5% -7%, compared to 14% -18% of chicken, for example. Nutritionists talk, with reference to pheasant meat, about the so-called good fat, with low caloric value, that every person's body needs. Being rich in vitamins A, B and C, as well as essential minerals such as calcium, magnesium, potassium, phosphorus, iron and sodium, pheasant meat is recommended in the fight against diseases such as nervous diseases, obesity or TB. Thus, it is not surprising that pheasant has become a delicacy an alternative to a healthy diet.
Frozen pheasant meat can be prepared in several ways (baked pheasant, pheasant steak, pheasant soup, stuffed pheasant pulp, pheasant chest with mushrooms, etc.) and can offer unforgettable dining experiences. However, when preparing frozen meat we must be careful enough to keep the specific taste. To become more tender, the pheasant meat is kept in the pheasant for 48 hours, and spices such as thyme, bay leaves or allspice are added inside. For a more intense taste, the meat can be breaded with pieces of bacon or pieces of onion and garlic. Also, cooked in the oven, the bird can be filled with different vegetables, among which the mushrooms must appear because they fit very well with the game.
With a glass of dry red wine, a dish prepared from frozen pheasant meat is a perfect choice for any occasion.
300gr flour, a little salt, 125gr soft butter, 200gr sugar1, teaspoon baking powder, 2 crushed bananas300gr chopped chocolate, 1 packet vanilla sugar, 3 tablespoons plain yogurt, 2 eggs,
Beef 1/2 kg, oil, a leg. green parsley, water 200 m, salt, pepper to taste, 100 ml white wine
Preparation of pheasant in the oven:
- Marinate the whole pheasant for 24 hours thus: in a large pot put the pheasant and over it add the onion slices, crush and add the garlic cloves, bay leaves, salt and pepper, lemon slices, and semi-dry white wine
- Cover the pot with a lid and leave to cool
- After marinating, discard the marinade and remove the pheasant and let it dry and reach room temperature
- Grease the pheasant on the inside and outside with butter mixed with sage and garlic paste
- Put diced orange in the pheasant
- Tie the pheasant with a thickness so that the pieces of orange fit inside (if you don't have a thread to tie it & # 8230 it's not a bath & # 8230 leave it like this)
- Use a tuci that can be put in the oven with a lid
- First put the bacon on the stove
- Put butter like a walnut and let it heat up
- Put the pheasant in chunks and cook on the stove in hot butter for 10 minutes
- Remove the bacon from the heat, remove the pheasant from a plate and place the vegetables: whole mushrooms, thick round carrots, thick round onions, a few diced oranges (if you have any left) and 5 cherry tomatoes
- Put the pheasant over the vegetables
- It counts cover if given oven on low heat for 2 hours
- Separately, in a tray, put the carnations mixed with paprika, salt, pepper, a little olive oil and a cup of water.
- It's the baga oven until they are browned
What happens when you don't cook meat well?
The thermal process is an essential element in cooking meat. It contains bacteria that cannot be eliminated unless it is cooked properly. If the meat is not prepared properly, there is a risk of developing germs such as Salmonella and even the appearance of toxiinfection.
At the same time, if it is done too well, a crust is formed that contains harmful substances, which can promote the appearance of gastrointestinal disorders. Fat-free meat and skin cleansing of the chicken thighs and breasts is recommended.
Cooking meat is a complex process, which requires attention, but which leads to a delicious dish!
Pheasant in the oven
Some time ago, on a Sunday at 7 in the morning, I heard the phone vibrating. I don't usually get calls at that time, so I thought it might be something important. Alin informs me that he got his hands on a pheasant shot on a field near Slobozia. He asks me, somewhat ironically, whether to bring him to Bucharest to have a party.
Being the first game recipe I make, I studied a little. I opened the Romanian classics (Sanda Marin, Radu Anton Roman), I studied serious books (Larousse Gastronomique) and I opened many web pages with information about game meat. What I learned from there can be found in the article below. There are two important things from what I saw.
The first is fezandarea. For winged hunting (and not only) this process is more than necessary, primarily because we do not know exactly how old a bird shot in the field. So, in order to freeze and stretch and relax the fiber, the meat is hung in a cold room or in the wind, with flakes on it, for a few days. We know that it is ready when the flakes on the wing are easily torn off, without resistance.
If the hunt is usually done by the hunter, we can deal with the second part, just as important: marinating. The feathered game, rubbed well with corn and does not talk. We take care to remove all the feathers and then use an acidic solution to soften the meat. Usually the solution contains wine (white for birds, red for other animals), vinegar and some vegetables. Care must be taken that this marinade does not completely cover the taste and aroma of the meat.
We used semi-dry white wine and a glass of vinegar for acidity. For flavor, an onion cut in four, a few cloves of garlic left whole and just crushed a little with a knife blade, carrot, bay leaves, salt and pepper.
I put the wine in a very hot pan. In this way I removed the alcohol from it and heated it a little. Then I put the vegetables and vinegar in the same pan and mixed well, adding salt and peppercorns. In contact with mulled wine, vegetables release their flavor.
In this cool solution, I left the pheasant to marinate for 24 hours. The marinade should completely cover the bird and not be hot. If it's hot, the meat starts to cook, and we don't want that. Keeping in the marinade means softening and adding flavors, but it can also have a less desired effect & # 8211 the meat can borrow much too much from the flavors of the marinade and we will no longer feel the basic taste of the meat.
After 24 hours of cold marinating, I took the pheasant out of the marinade, dried it and let it reach room temperature (about an hour on the kitchen table). If it is cold, it will start to cook on the surface and will remain undone inside. Or we will have to burn it on the surface to bake it inside. While browsing through recipes and ideas for cooking this type of meat, I noticed a tendency to wrap the pheasant in fat and serve it with mushrooms. I thought it was a good idea and combination!
So, short and to the point, I greased the pheasant with butter on all sides and salted it with coarse salt, then I wrapped it in bacon.
Bacon protects the skin from the heat of the oven and adds extra flavor. The pheasant has a thin and fragile skin that can burn if it stays in the oven too long. In the bowl prepared for the oven I put two whole garlic cloves, a little of the remaining marinade and some rosemary. I also introduced rosemary inside the pheasant so that the aroma could reach everywhere. This work went into the oven for an hour and a quarter, during which time I quickly made the garnish.
Pork bacon, onion, garlic, chopped mushrooms. Tempered and mixed with wine and marinade juice, they formed a kind of mushroom stew that complimented the taste of the pheasant. I'll tell you in detail another time about this gasket. Let's go back to our pheasant because I'm convinced you don't have the patience anymore.
I did not completely abandon it in the oven and, from time to time, I took it out and checked it. I also arranged the bacon on top, I greased it with the sauces drained in the bowl, and all this for an hour, when I thought it was ready.
The purpose of the bacon was accomplished, and I removed it. He was there for the protection of the bird and fulfilled his role very well. There were a few crunchy pieces left, only good for chewing, even cold, next to a beer or a glass of wine. These can be the appetizer of this meal, greased of course with the juices from the tray.
After removing the bacon from above, I also greased the pheasant with the juices from the tray and put it in the oven with the fire on top (some ovens have this option), 2 minutes to make a crust and catch an even more beautiful color. .
That's it, I couldn't wait. I placed in the middle of the table, as a piece of resistance, a large plate containing slices of toast greased with butter with leurda, pan-fried mushrooms in butter, baked garlic (dementia) and above the pheasant, colorful, fragrant, fresh and tasty.
We were going to forget about the red wine from Campina, made from vineyards in the yard on a beautiful weekend, so we took another picture.
There were some who wanted another garnish (mushroom stew from what I told you earlier).
Let me tell you, it was great? That it had a taste I had never seen in any meat before? That fragrant wine and baked garlic (you can see it in the picture above) perfectly complimented the bird?
Baked pheasant with french fries and lettuce
- 1 pheasant
- 200 g raw bacon
- 1 black bread
- 150 g butter or oil
- 500 g potatoes
Method of preparation:
If the pheasant is fresh, leave it to cool for 2-3 days. Cut the tail, wings and head without removing the feathers. The feather pheasant is cleaned without scalding and when it is well cleaned, it is passed through the flame, wiped with a cloth soaked in wine or diluted vinegar.
Add salt, pepper and a little thyme, fry in the oven for 40 minutes. If it is weak, wrap the bird in raw bacon. If it is sticky, fry it stewed with soup or water.
The bread is cut in the shape of a brick, covered with goitani foil and made into 4 short sticks: 2 are inserted in the wings with feathers, one at the head and rarely at the tail the wings are mounted on the two sides of the pheasant, then the head is mounted with the neck at the other end of the tail, so as to show the whole feathered pheasant.
He sits on the plate with a green towel. Pond sauce, fried horses, lettuce are served separately.
Light pheasant meat preparations
Among the most beautiful birds we also find the pheasant, whose meat is very tasty, that's why its popularity is growing. Pheasants live in the wild, but are also raised on special farms. According to nutritionists, eating pheasant meat is beneficial to the human body, as it contains protein, carbohydrates and fats are non-existent. This meat is considered to contain 13 types of vitamins, 19 minerals and amino acids. Of these, choline, vitamins A, B1, B2, B4, B5, B6, B9, B12, C, E, H, PP, but also potassium, calcium, magnesium, selenium, copper, manganese, iron, chlorine, sulfur, iodine, chromium, fluorine, molybdenum, tin, cobalt, nickel, aluminum, phosphorus and sodium. Consumption of pheasant meat fights obesity, atherosclerosis, heart disease. It is recommended for use in the diet of the elderly, pregnant women and even children. This product is completely safe for human health, the only restriction being personal intolerance.
Pheasant meat can be cooked in various ways, in the oven with vegetables, stuffed with berries, grilled, etc. Due to the fact that it is juicy, it does not require marinating and can be cooked in its own juice.
ingredients: 1 large pheasant, 110 g butter, 1 kg apples, 150 ml cream, 50 ml liqueur or brandy, salt and pepper to taste. Preparation: Wipe the pheasant with a paper towel, melt half of the butter and fry a little on all sides then put it in a heat-resistant dish and place the apples around it, pour the cream over it, the brandy, season with salt and pepper. Put the lid on and put it in the oven at 180 degrees for 1 hour and 30 minutes. After 40 minutes, the pheasant returns. It can be served as a main course or as an appetizer.
Fine pheasant breast paste
ingredients: 500 g of pheasant breast boiled in soup, 2 carrots pre-cooked with pheasant breast, a quarter of celery, 1 bunch of parsley, half a packet of butter, 2-3 tablespoons of mustard, salt and pepper to taste. Preparation: Finely chop the pheasant breast and put in the blender, then add the cooked vegetables, butter, salt, pepper and mustard, mix in the blender until you get a fine, creamy paste, which is placed in a bowl lined with foil. cellophane and leave to cool for 2-3 hours then it can be turned over on a plate or plate. It can be served as such or can be used in the preparation of other recipes.