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This Eastern European main features Pheasant-disjointed, Tomato puree, Onion-chopped, Pimentos-diced, Paprika. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Pheasant Porkolt – Hungary
Description
This Eastern European main features Pheasant-disjointed, Tomato puree, Onion-chopped, Pimentos-diced, Paprika. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & pepper to taste From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
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Sprinkle the pheasant with the salt and pepper and
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let stand for two or three hours.
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Saute the onions in a little lard or oil and lightly brown.
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Mix in the puree and season with salt and paprika.
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Then add the pheasant, brown on all sides, add a little water and simmer until pheasant is tender.
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Garnish with the sliced and previously cooked pimentos
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 21.2kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.9mg1%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 1.7g7%
- Sugars 1.5g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
eastern european, hungary, main, onionchopped, paprika, pheasant, pheasantdisjointed, pimentosdiced, porkolt, puree, sautéing, simmering, title, tomato
