4 pheasants boneless (thighs with drumsticks and breasts)
4 medium onions diced
6 cloves garlic minced
1 bottle of dry red wine
1 tablespoon salt
2 tablespoons ground black pepper
300g dried plums
300g dried quince (California or American type, acidic)
2 tablespoons all-purpose flour
4 pheasants boneless (thighs with drumsticks and breasts)
4 medium onions diced
6 cloves garlic minced
1 bottle of dry red wine
1 tablespoon salt
2 tablespoons ground black pepper
300g dried plums
300g dried quince (California or American type, acidic)
2 tablespoons all-purpose flour
Cut the breasts in half lengthwise
Season the pheasant with onion, garlic, salt, and black pepper
Add the wine and let it marinate for at least a day in the refrigerator
Heat three tablespoons of oil in a pan and fry three pieces of pheasant breast at a time until golden brown, keeping the fatty side in contact with the pan
After frying, place the golden-brown pieces in another pan and add a little bit of wine sauce
Cook over low heat with the lid on until the meat is tender
Add the wine sauce gradually
Check the seasoning
When the meat is tender, add the plums and quince, and let it simmer for 5 minutes
Turn off the heat and remove the pheasant, plums, and quince from the pan
Prepare the sauce: combine 3 cups of water with the pan drippings and scrape the bottom with a wooden spoon
Strain through a fine-mesh sieve and add the all-purpose flour
Return to the heat and stir until slightly thickened
Serve with pieces of pheasant, and serve 12 portions.
