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Pheasant in wine

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian cuisine" (1960).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

700.4

kcal

31.5g

grams

50.4g

grams

28.6g

grams

Ingredients

1serving

150

g

20

ml

Clarified butter (ghee)

20

g

Marinated cucumbers

50

g

150

g

to taste

to taste

Cooking steps

1
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.
Required ingredients:
1. Pheasant: 150 g
2. Salt: to taste
3. Clarified butter (ghee): 20 g
4. White wine: 20 ml

2
Cut the potatoes and fry them.
Required ingredients:
1. Potato: 150 g

3
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.
Required ingredients:
1. Pheasant: 150 g
2. Potato: 150 g
3. Marinated cucumbers: 50 g

4
Garnish with finely chopped parsley.
Required ingredients:
1. Parsley: to taste

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