Pheasant porkolt - hungary

Yield: 6 servings

Measure Ingredient
1 \N Pheasant-disjointed
3 teaspoons Tomato puree
1 large Onion-chopped
3 \N Pimentos-diced
1 tablespoon Paprika
\N \N Salt & pepper to taste

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Sprinkle the pheasant with the salt and pepper and let stand for two or three hours. Saute the onions in a little lard or oil and lightly brown. Mix in the puree and season with salt and paprika. Then add the pheasant, brown on all sides, add a little water and simmer until pheasant is tender. Garnish with the sliced and previously cooked pimentos.

Similar recipes