2 breast and 2 thigh pieces of pheasant
2 cloves of garlic mashed
1 sprig of rosemary
Salt and black pepper to taste
3 glasses of red wine
1 cup of olive oil
1 tablet of beef stock cube
2 cups of orange juice
1 orange peeled and cut in half
Rind of 1 orange cut into strips
To serve
1 orange without rind, in pieces
4 sweet potatoes
2 breast and 2 thigh pieces of pheasant
2 cloves of garlic mashed
1 sprig of rosemary
Salt and black pepper to taste
3 glasses of red wine
1 cup of olive oil
1 tablet of beef stock cube
2 cups of orange juice
1 orange peeled and cut in half
Rind of 1 orange cut into strips
To serve
1 orange without rind, in pieces
4 sweet potatoes
Step 1
In a bowl, combine the garlic, rosemary, salt, black pepper, two glasses of red wine, and pheasant pieces
Let it marinate for about two hours, then remove the bird and reserve the marinade
In a pan, heat the olive oil and lightly brown the pheasant (first with the skin side down and then flip to brown the meat side, of the bird)
Step 2
In another pan, combine the browned pheasant pieces, reserved marinade, remaining red wine, beef stock cube, orange juice, rind strips, and cut orange
Let it cook until the meat is tender and the sauce is thickened
Serve with white rice pulled through the pheasant sauce, sweet potatoes, and orange in pieces.
