1 pheasant weighing about 2 kg
2 large onions, sliced into fine rings
4 tablespoons of butter
salt and black pepper to taste
wheat flour
whole cloves
1 1/2 cups of chicken broth
2 tablespoons of fresh parsley, chopped
1 tablespoon of allspice
2 tablespoons of vinegar
1 pheasant weighing about 2 kg
2 large onions, sliced into fine rings
4 tablespoons of butter
salt and black pepper to taste
wheat flour
whole cloves
1 1/2 cups of chicken broth
2 tablespoons of fresh parsley, chopped
1 tablespoon of allspice
2 tablespoons of vinegar
In a large skillet, melt the butter and add the onion, cooking until it's soft and translucent
Season the pheasant inside and out with salt and black pepper to taste
Coat the pheasant in wheat flour and let it brown with the onions
Add 1 pinch of whole cloves
When the pheasant is well browned, add the hot chicken broth
Cover the skillet and simmer over low heat for about two hours, turning the pheasant occasionally to ensure even cooking
When it's cooked through, remove it from the skillet and keep it warm in a preheated oven
Remove as much fat as possible from the sauce
Add the chopped parsley
Soak the allspice in a little water, then add it to the sauce
Stir well
Add the vinegar
Let it cook until it thickens slightly and serve separately
This pheasant can also be served cold
In that case, prepare the sauce completely, let it cool, then remove any excess fat
Serve to 3-4 people.
