Pheasant, cabbage and cheese pierogi
These pheasant, cabbage and cheese pierogi do well in a pocket for when sustenance is required in the field. Or enjoy straight from the oven
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.thefield.co.uk.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Rolling pin
- Round cutter
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Stove
- Plastic wrap
- Spoon
- Refrigerator
- Wooden spoon
Ingredients
- 480g plain flour
- 1 tsp fine sea salt
- 140ml warm water
- 30ml olive oil
- 1 egg, lightly beaten
- 2 tbsp olive oil
- Breasts and leg meat of one pheasant, cut into small cubes
- 1 white onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 175g white cabbage, finely shredded
- ½ tbsp ground caraway seeds
- 50ml dry white wine
- 1 tbsp finely chopped parsley
- 100g grated Edam cheese
- 1 egg yolk mixed with 1 tbsp milk
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Pierogi Casserole | Recipe Cart
getrecipecart.com
How to Make Fabulous Potato and Cheese Pierogi
cookingnook.com
Homemade Pierogi with Caramelized Cabbage and Onions
simpleseasonal.com
Cheese Pierogi
lonerecipes.com
Pierogi Beef Skillet Recipe: How to Make It
tasteofhome.com
Potato: Pierogi
recipecloudapp.com
Potato and Cheese Pierogi | Sides
umami.recipes
Pierogi Recipe: How to Make Pierogi Recipe | Homemade Pierogi Recipe
recipes.timesofindia.com