Baked Pheasant Recipe from South Africa with Red Wine and Prunes
Try this delicious Baked Pheasant Recipe from South Africa featuring tender pheasant cooked with bacon, sausages, and vegetables like cabbage, carrots, and green peas. The dish is made with red wine...
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Cooking tools:
- Skillet
- Baking dish
- Cast-iron pot
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Spatula
- Chef's knife
- Cutting board
- Colander
- Heated serving platter
- Serving platter
- Spoon
- Kitchen towel
- Airtight container
- Plate
- Aluminum foil
- Pot
- Stove
Ingredients
- 2 kg skinned pheasant
- 65 ml seasoned cake flour (5 ml salt and 5 ml milled pepper)
- 25 ml lard or butter
- 1 large thinly sliced onion
- 170 g diced rindless bacon
- 1 small shredded cabbage
- 150 g small carrots
- 125 g fresh green peas
- 170 g stoned prunes (soaked overnight in water to cover)
- 125 ml red wine
- 4 smoked sausages
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