|
Ingredients
- 2 tb Chopped chives
- 1/4 c Corn oil
- 1/8 ts Sugar
- 1/8 ts Pepper
- 2 tb Cider vinegar
- -pieces
- 4 1/2 c Fresh asparagus, cut in 2"
- 1 Stalk celery, halved
- 1 md Carrot, sliced
- -only
- 2/3 c Sliced leeks, white part
- 1 Onion
- 1/2 Bay leaf
- 1 Clove
- 1 1/2 ts Salt
- 2 1/4 lb Pheasant
|
|
Directions
Menge: 6 Portionen
Sprinkle pheasant and giblets with 1 teaspoon salt. Cover with water and bring to a boil. Skim as needed. Use clove to apike bay leaf onto onion, add to pheasant. Reduce heat and simmer 1 1/2 hours. After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time. At the end of the cooking time, remove pheasant from the pan. Strain broth, then bring to a boil again. Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes. Remove pheasant meat from bones, cut in even pieces. Remove asparagus from broth; add to pheasant and cool. Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil. toss pheasant and asparagus with dressing. Sprinkle with chives and serve.
Weitere Informationen zur Kategorie Asparagus.
|
