Pheasant in wine with prunes and apples
Ingredients for people 4
- 2 pheasants
- 12 dried plums with stones
- 1 rennet apple
- 250 ml of good quality red wine (Chianti)
- fresh thyme
- juniper berries
- flour to taste
- 40 g. of butter
- salt and peppercorns to taste
Game recipes: Preparation
peel i pheasants (for this preparation it is better to remove the skin so we might as well do it directly instead of plucking) rinse them under running water, dry them well and divide them into large pieces, taking care to leave the thighs whole.
Salt and flour the pieces of pheasant, taking care to remove the excess flour, brown them in butter flavored with fresh thyme, juniper berries and peppercorns.
Once the meat is well browned, add the wine, immediately afterwards add the prunes and cook over medium heat. Keep an eye on cooking and add broth if necessary.
After about 40/45 minutes, add a rennet apple cut into 8 wedges.
Cook for another 10/15 minutes, making sure not to overcook the apple and until the cooking liquid is of the right density (having previously floured the meat will allow you to obtain a full-bodied cooking liquid).
Serve garnishing the dish with prunes, apple wedges and fresh thyme.
Bon appetite