Pheasant with Peas in Port Wine

Name: Pheasant with Peas in Port Wine
Yield: 1
Ingredients: 1 cup of fresh peas; 1 tablespoon of sunflower oil; 1 pheasant filet weighing approximately 100g; 1 tablespoon of finely chopped scallions and parsley; 1 tablespoon of Port wine; A pinch of salt

1
1 cup of fresh peas
2
1 tablespoon of sunflower oil
3
1 pheasant filet weighing approximately 100g
4
1 tablespoon of finely chopped scallions and parsley
5
1 tablespoon of Port wine
6
A pinch of salt

Ingredients

1
1 cup of fresh peas
2
1 tablespoon of sunflower oil
3
1 pheasant filet weighing approximately 100g
4
1 tablespoon of finely chopped scallions and parsley
5
1 tablespoon of Port wine
6
A pinch of salt

Directions

1
Season the pheasant with salt, cover it with Port wine, and let it marinate for 1/2 hour
2
Remove the pheasant and brown it in sunflower oil
3
Reserve the marinade
4
Combine the peas with the pheasant and a little boiling water
5
Cook for 5 minutes
6
Arrange the pheasant on a serving plate
7
Drizzle the Port wine used for marinating over the top
8
Garnish with chopped scallions and parsley
9
Serve immediately.