Pheasant Warsaw - Poland Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Pheasants-whole,
6 ounce: Vinegar,
6 ounce: Dry white wine,
1: /.2 head red cabbage-leaves only,
2: Onions-sliced,
2 cup: Water,
S bay leaves-chopped,
3 tbsp: Pickling spices,
4 tbsp: Ginger-powdered,
4 ounce: Sugar,
4 tbsp: Oil,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Place all ingredients except cabbage leaves in a large sauce pan. Add
the water and bring to a boil and simmer twenty minutes. Remove pan
from stove and add the whole pheasants. Marinate in the refrigerator
for twenty four hours. Cover birds with the cabbage leaves. Bring to
a boil, cover and simmer until pheasants are done and tender. This
recipe should serve about four people.
Source from luhu.jp
Place all ingredients except cabbage leaves in a large sauce pan. Add
the water and bring to a boil and simmer twenty minutes. Remove pan
from stove and add the whole pheasants. Marinate in the refrigerator
for twenty four hours. Cover birds with the cabbage leaves. Bring to
a boil, cover and simmer until pheasants are done and tender. This
recipe should serve about four people.
Source from luhu.jp