The Faisan is one of the most demanding birds to prepare on indicated dates, such as the Christmas holiday, along with the turkey. Its flesh is considered one of the most exquisists and juicy, as well as nutritious and low calorie. In this recipe recipe.net we want to teach you to prepare it in a simple and tasty way. Keep reading and cooks this delicious pheisan with apple.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to do pheasan with apple: |
| 1 Apple unit 1 onion unit 1 white celery branch. (240 milliliters) 1 Cube of ternera starux 1 Unit of Foisan Colick and boneless |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to do pheasan with apple:
1. The first thing you should do is introduce the oil in the casserole to brown the pheisan until it acquires a golden tone. Turn it over to brown everywhere. Then, remove the Faisan and reserve it for later. Remember that you should tie the legs and wings with kitchen thread so that they are glued to the body. Also, if you wish you can season the pheisan with aromatic herbs, such as rosemary or sage, before browning it.
2. In the same oil where you browned the pheisan, sauté the onion and celery until sailing them. You can chop them the size you want. Then, add the apple and a teaspoon of flour. All this over medium heat.
3. Seconds after adding the apple, incorporates the foisan, the white wine and the liquor and let it be reduced over medium heat equal. Next, incorporate the veal concentrate, water and salt to taste and let it boil.
4. After it boils for a few minutes, remove the foam that generates and lowers the heat to the minimum so that the pheasan is done correctly. This can take approximately 40 to 50 minutes.
5. When the Faisan has acquired the desired cooking point, retir it, let it cool and trill it. Recover the sauce that remained from cooking, pass it for a fine strainer to another casserole and let it reduce until you take the consistency you want. Salt rectify.
6. Add the foisan already carved for a few seconds so that it is permeated from the sauce and remove the casserole from the fire. The foisan serves with the apple sauce in a fountain, decorate with the apple pieces placed around the pheasan and accompany it with apple puree and a fresh salad or white rice.
