Pheasant in wine

Salt the processed pheasant, fry it on all sides in oil, then place it in a pot, add white grape wine, cover the pot with a lid and simmer the pheasant on low heat.

Cut the potatoes and fry them.

Cut the cooked pheasant into pieces, place it on a dish, pour the juice that formed during stewing over it, and arrange the garnish (fried potatoes, pickled cucumbers) around the pheasant.

Garnish with finely chopped parsley.