Wild Pheasant baked in the oven - as delicious to cook pheasant in the home, the recipe with a photo

It so happens that I am the wife of the hunter and the game I have to cook very often. But the meat of wild animals a little dryly and cook a tasty dish of venison is not every woman can. I want to share my simple home-like pheasant baked in the oven (in the sleeve for baking), so that the meat of pheasant was tender and flavorful. The recipe of preparation is the most understandable for beginners in cooking, as accompanied by steps to make a photo.

Ingredients:

• Bird pheasant - 1 pc .;

• pork bacon - 300 g;

• Salt - 1/2 tsp .;.

• curry - 1/2 tsp .;.

• White table wine - 150-200 ml.

How to cook pheasant in the oven

Starting prepare purified from bird feathers to be washed under running water and a wet paper towel.

We mix salt with curried and carefully rub this mixture of the carcass from all sides.

pheasant Meat spices we leave to stand at room temperature for 20 minutes. During this time it prosolitsya and impregnated with aromas of spices.

Then, shift the carcass in a deep bowl and fill it with stainless steel table wine.

It is marinating in wine will make the pheasant meat more succulent, tender and soft. Give the finished dish a unique fruity aroma.

Pickled pheasant must for 24-36 hours in a cool place. During this time, the carcass will need two or three times to turn the meat to marinade evenly soaked. Another one of my little secrets of cooking wild birds is that the carcass of the bird I bake, propped up pieces of pork lard. Thus, the meat is a more juicy and has a more vivid and rich taste.

So, while pheasant marinated, we will have time to cut pork bacon (not salty) long thin strips. Salo cut easier, pre-freeze it.

When our pheasant already marinated, carcasses must be removed from the marinade and remove excess liquid with a paper towel (in any case the carcass do not wash!).

Then, using toothpicks to attach lard pheasant carcass. Try to, that it was completely covered with fat.

Next, we put our pickled wild bird in the sleeve for baking and send in preheated oven.

The pheasant should bake at medium heat for about 40 minutes. Then we cut the sleeve and give the meat redden another 15-20 minutes.

Willingness dishes can easily check if a pheasant carcass pierce with a toothpick, the liquid from it should not be allocated.

Well, in the last step, we take out the sleeve with a pheasant from oven and release the meat from the fat and toothpicks residues.

Before serving, to shift the pheasant on a large platter and garnish with a bird, such as in my photo, parsley leaves and canned tomatoes.