Pheasant with Olives

Name: Pheasant with Olives
Ingredients: 1 pheasant weighing around 3 kg; 1 large onion, chopped; 1 bunch of parsley, chopped; 3 sprigs of rosemary, crushed; 1 can of tomato puree; 1 bottle of white wine; 100g of butter

1
1 pheasant weighing around 3 kg
2
1 large onion, chopped
3
1 bunch of parsley, chopped
4
3 sprigs of rosemary, crushed
5
1 can of tomato puree
6
1 bottle of white wine
7
100g of butter

Ingredients

1
1 pheasant weighing around 3 kg
2
1 large onion, chopped
3
1 bunch of parsley, chopped
4
3 sprigs of rosemary, crushed
5
1 can of tomato puree
6
1 bottle of white wine
7
100g of butter

Directions

1
Wash the pheasant and place it in a dish
2
Mix the remaining ingredients and pour them over the pheasant
3
Make some holes in the meat to allow the seasoning to penetrate well
4
Let it sit for a day or overnight
5
Take it to roast in a hot oven, brushing the butter all over the pheasant
6
Baste it occasionally with the marinade
7
Serve decorated with olives
8
Serve with chilled champagne.

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