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Pheasant in red wine with celery (serves 4)
4 servings
grate the cooked carcass with salt, pepper and fry in three tablespoons of butter. add fat, red wine, broth, chopped into small cubes (pour on 3/
4), cover and simmer over a low heat. celery, cut into thin slices, put in boiling water for a few minutes, remove, dry and simmer separately in the rest of the butter and broth. when the celery is ready, add the cream, bring to a boil and mix with the sauce in which the pheasant is stewed. if you need to thicken the sauce, add the egg yolk. put the pheasant on the dish and pour over the hot sauce.
grate the cooked carcass with salt, pepper and fry in three tablespoons of butter. add fat, red wine, broth, chopped into small cubes (pour on 3/
4), cover and simmer over a low heat. celery, cut into thin slices, put in boiling water for a few minutes, remove, dry and simmer separately in the rest of the butter and broth. when the celery is ready, add the cream, bring to a boil and mix with the sauce in which the pheasant is stewed. if you need to thicken the sauce, add the egg yolk. put the pheasant on the dish and pour over the hot sauce.
pheasant - 1 pc., butter - 5 tbsp. spoons, salt to taste, black pepper to taste, speck (spig, stove) - 50 g, sweet red wine - 1 cup, chicken broth - 1 cup, celery root - 2 pcs., cream - 1 cup
