Faisanes are cleaned very well and left for 8 days within a very fresh place, in a marinade of cava, port, hard, celery, leeks, carrot and smell herbs.
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| Ingredients to make cava phaisanes: |
| 3 small faisanes and their hygadillos 1/4 of kg. of pig butter 2 dl. of olive oil 2 carries 200 gr. of Apios 200 gr. from leeks 1 branch of Estragón 4 cloves of garlic 1 L. of wine from cava 1/4 of L. de Oporto 1 kg. of tomato 200 gr. of bacon 200 gr. FROM French onions pimient laurel tomillo perejil |
Ingredients to make cava phaisanes:
2. After this time the marinade is suspended and the pheas are dried with a cloth.
3. In a container that can go to the oven, the pig butter and olive oil are heated.
4. Faisanes are brake until golden ones are added, the vegetables are added and all 30 minutes are baked.
5. To serve we place the phaisanes in a fountain and pour the sauce, accompanying the dish with a garrison of glazed onions.
6. Sauteed mushrooms, whitish bacon pugs or the hygaditos of the phaisanes.
