The Faisan is a bird of Asian origin that is raised in much of Europe and America. His hunt is almost prohibited so consumption pieces come from farms. It is a delicious meat and being lean has a high biological value, many proteins and little fat. Like turkey, it is usually prepared with more eagerness for Christmas times.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Christmas roast: |
| 1 unit of faisan 6 slices of bacon 2 tablespoons of butter 2 teaspoons of oil 2 units of chopped shalots 150 milliliters of bird broth 40 milliliters of brandy 1 pinca of salt 1 pinch of pepper 250 Mililiters of cream 120 grams of raisins moscatel |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Christmas roast:
1. Clean the pheisan well, wrap it with the slices of Bacon and tie it with bramante or any kitchen thread.
2. In a large pan, heat the oil and butter together; Brown the Faisan on all sides. Remove and place in an oven source.
3. In the same pan, the shallots are slightly skip, season and add the brandy.
4. Leave the fire to evaporate the alcohol and then pour the broth. Let cook a few minutes and water on the Faisan.
5. Bake approximately for 40 minutes, going occasionally and watering with cooking juice.
6. Remove the Faisan, place in a source of serving. Remove the thread and the bacon. Go through the Chinese cooking juices and mix with the cream.
7. Add the raisins, take the sauce for a few minutes over medium heat and serve it accompanying the roast Christmas foisan.
