Traditional recipes

Pheasant soup

Pheasant soup

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First of all, don't be afraid of the long preparation time. It took me a long time because the winged miracle boiled in 4 hours !!!! (happy for those who have a pressure cooker, but now I swore in my beard that I will take it too)

I boiled the meat separately in a 6 liter pot. I chopped the onion, the carrot-slices, the parsnip, the celery and the pepper-cubes and I threw them in the pot after the meat was cooked.

I put the tomatoes on the large grater (too lazy not to clean the skin with my hand :))) and I put them in the pot, almost at the end, with a handful of homemade noodles (made of 1 egg and flour)

I boiled the borsch separately and when the Great Assembly in the pot was almost ready, I threw it there too, I put the finely chopped greens (I put the larch at the end, after I put out the fire), salt to taste Attention! The borscht also has salt, if it is stuffed in the house), a little pepper and ...... on horses (as the hunger was according to the appetite: D)

Not that I accidentally revealed to you the secret of the soup: homemade noodles and thyme :))

Good appetite too!

If you are not afraid of something new, try pheasant soup

Have you ever eaten pheasant soup? Well, don't think that it is a very pretentious soup that can only be cooked by experienced chefs. Not nearly. Soup with meat of pheasant it is very easy to prepare and can be cooked by you. All you have to do is put what you need at hand and you can get to work without thinking.

Breeding pheasants

I chose to buy a farm pheasant. It has much tenderer flesh than one that has flown in the field. Just like the domestic rabbit versus the wild rabbit. In Arad we have meat stores imported from Hungary that always supply us with specialties: pheasant, duck, goose, biblica, duck liver or goose, etc. In general, the pheasants are tastier because they have younger flesh.

A half-feathered pheasant is very small & weighs 600-700 g. The advantage is that it is already half-plucked and gutted. That's what my pheasant looked like.

From this bird come out approx. 3-4 servings of baked pheasant steak, stuffed and accompanied by garnishes.

  • 100 g soft butter
  • grated peel from & frac12 orange
  • grated peel of lemon
  • 2 tablespoons good cognac, armagnac or other brandy
  • 1 clove of crushed garlic
  • salt pepper
  • squeezed juice from an orange +1/2 lemon
  • 4-5 thin slices of matured bacon (smoked or not)
  • ground pepper, a little paprika, a pinch of salt, a little cumin (optional)
  • 1 tablespoon olive oil
  • sauté yolks with butter and cream (from 500 g mushrooms, 30 g butter + 1 teaspoon oil, 150 ml sweet cream, salt, pepper, 2 cloves garlic, green parsley)
  • 600 g baked potatoes directly in the tray with steak
  • apples, onions, garlic cooked in a pan
  • Salt, pepper, cumin, a little oil

Pheasant soup

For starters, I'd like to give you some tips on pheasant meat!
A delicious steak won't come out of an old pheasant. So use it to make soup. This dish will be a delight! So, don't pheasant this pheasant.
All you have to do is grind it, burn it, rub it well with cornmeal (for a more effective cleansing of the skin) with cornstarch and eviscerate it (remove its intestines).
Wash it well once more.
Now the pheasant is good to boil!

Cut the pheasant into smaller pieces (ie, cut the legs, wings, chest and back).
Cut the vegetable soup into large pieces. Cut the onion in half or even in quarters if it is too big.
Put the sliced ​​pheasant meat to boil with the vegetables. Add the peppercorns too!
but don't make the mistake of adding Knorr (Delikat) or Vegeta products, as it will change the special taste of the soup!
I boil the pheasant in a 3.5 liter pressure cooker. Boiling time: one hour!
After boiling, strain the soup through a sieve and put it in a pot. We can put the fat that is formed from the pheasant meat, separately, to reintroduce it in the cooking pot only at the end! For more flavor!
Put the clarified soup back on the fire and at the first boil, add the noodles. Reduce heat to soup. Boil the noodle soup for another 15 minutes (according to the instructions given by the manufacturer), and at the end we add the pheasant meat (I kept the breasts for a later preparation) which I deboned. I added boiled carrots to the soup in the first phase.
Season with salt to taste! For those who want parsley, now is the time to chop it and put it on the plate!
For us hunters (and not only) this soup is a delicacy.

Risotto with asparagus, pheasant meat and browned cauliflower

For pheasant meat:
- meat from 1 large pheasant
- 1 tablespoon sea salt
- & frac12 tablespoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 sage leaves.

For risotto:
- 6 cups of chicken or pheasant juice
- 2 tablespoons extra virgin olive oil
- & frac12 cup of white wine
- 2 cups of arborio rice
- 2 tablespoons unsalted butter
- 1 tablespoon sea salt
- & frac12 tablespoon ground black pepper.

For asparagus:
- 200g of asparagus
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- & frac12 tablespoon black pepper.

For cauliflower:
- 500g of chopped cauliflower
- 4 tablespoons extra virgin olive oil
- & frac12 tablespoon sea salt
- 1 tablespoon powdered ginger.

Season the meat with salt and pepper. Cover and refrigerate the meat, while cooking risotto and vegetables.

Heat the juice in a saucepan over medium heat. After boiling, add the oil, wine, then rice. Continue to stir from time to time until you notice that the rice has absorbed the liquid. Finally add the butter, salt and pepper.

Mix the asparagus, oil, salt and pepper in a bowl. Then brown the mixture in a pan for 25-30 minutes, until the asparagus becomes soft and tender.

Combine bunches of cauliflower, oil, salt and pepper. Line a baking tray with baking paper and bake for 30-35 minutes, until the cauliflower begins to brown.

Completion of the pheasant
Heat the oil in a pan, add the pheasant meat and brown it until it turns brown. Add the butter and sage and leave for another 5 minutes. Then move the pieces of pheasant meat to a tray lined with baking paper and leave in the oven for 15 minutes to penetrate. Leave to cool.
Serve the pheasant meat with a caramelized cauliflower garnish, browned asparagus and 3 tablespoons of risotto.

Top 5 most complicated recipes: What do Romanians not know how to cook?

If you had asked us before this study to tell you the top 5 dishes that Romanians do not manage in the kitchen, we would probably have said "sarmale", "belly soup", "beans with ciolan", "zacuscă" and "Almond". Well, find out that we would not have found the right option!

  1. According to our data, Meatball soup is on the 1st place when it comes to the most complicated recipes for Romanians, with almost 770,000 searches in 2020 alone. Whether they want a helping hand from Jamila or are interested in how to make meatballs more precisely, it is clear that this the dish is to the liking of many and is worth the effort.
  1. On the 2nd place after the meatball soup is Radauti soup. Almost 630,000 Romanians tried to cook it in 2020, an increased interest being noticed especially by the holidays. Simple variants, with chicken or originals were in great demand among Romanians.
  1. Who would have thought that stuffed peppers do sarmales compete in Romanian cuisine? About 400,000 people were interested in how to cook stuffed peppers in 2020, in addition to those who sought Jamila's help, fasting options, with rice, or with different types of meat.
  1. And if you're running out of ideas for today's lunch, you can next to the baked potatoes I just mentioned a few meatballs! At least 300,000 Romanians wanted to cook this dish in 2020 and did not know how. We cannot fail to notice the increased interest in marinated meatballs, which are not absent on festive, Easter or Christmas meals.
  1. It seems that for Romanians, potato it's the base! In the oven and in different combinations, it is the perfect garnish on the plate. Baked potatoes are on the 5th place in the top of the most sought after recipes by Romanians in the past year.

Tripe soup

Put 4.5 liters of water to boil in a large pot. When the water boils, put the beef bones. Froth the soup 3-4 times.

Reduce heat and simmer for at least an hour.

Wash the vegetables well and clean them. Add to soup, cut into quarters. Boil with the bones.

Add the beef belly, finely chopped, after it has been thawed beforehand. Being pre-cooked, it should not be put from the beginning, along with the bones.

Sprinkle bay leaves and a few peppercorns.

Let it boil, still on low heat, for another 50-60 minutes or until the beef belly is well cooked.

Turn off the heat and remove the beef bones.

With a strainer, remove the beef belly and boiled vegetables.

The remaining juice is passed twice through a sieve.

Choose from the vegetables finely chopped belly and put back in the soup.

Peel the meat, cut it into cubes and add it to the soup.

The boiled vegetables are passed in a blender, and the puree obtained is put back in the soup.

The soup is boiled again until it boils. Peel the garlic and grind it well in a mortar. Pour over it hot polenta with hot juice. Add the sauce to the soup (it can be sifted beforehand).

Mix the 4 eggs with the cream in a bowl. Put over a little hot juice and mix so as not to form lumps. Add a small pinch of hot liquid one at a time, until the bowl is hot. At the end, the mixture is poured into the soup pot, during which time it is mixed quickly with the polish.

Meat soup without rice

Bring the meat broth to a boil in a pot. Keep 1-2 tablespoons of soup in a bowl.

Meanwhile, prepare the meatballs: mix in a bowl the minced meat, egg whites, salt, pepper and possibly psyllium bran. Leave it for a while, then take a little of the composition and shape the hairs.

When the soup in the pot boils, put all the meatballs in turn, then when the cooking resumes, turn on the low heat, gather the foam if necessary, and leave for about 15-20 minutes.

Mix the yolks with the cream, then with the rest of the warm soup. The greens are washed, finely chopped. Boil the borscht in a kettle.

When the meatballs are ready, pour the hot borscht, then add the thyme, straighten the soup with the egg yolk mixture, add the greens and turn off the heat. It must be allowed to soak for about half an hour, then it can be served.

The most loved Romanian sweets: Over 2 million searches for apple cake, burnt sugar cream, American pancakes, cakes and fluffy donuts

SearchesAccesses in 2020
Apple cake602,200
American pancakes580,600
American pancakes recipe63,700
American pancakes jamila27,700
fluffy American pancakes16,270
Creme brulee572,100
burnt sugar cream recipe39,900
burnt sugar cream jamila30,180
fluffy donuts367,200
fluffy donuts jamila32,980
fluffy donut recipe15,770
fluffy fasting donuts13,080
fluffy stuffed donuts6,470

The data show that Romanians are a gourmet people when it comes to sweets. The classic apple cake is also perfect during fasting, and for the rest of the year Romanians prefer burnt sugar cream, donuts with powdered sugar, American pancakes and different cake variants.

Cabbage soup simple fasting or diet recipe

How to make fasting cabbage soup without meat? With my hand on my heart I tell you that this sweet and sour cabbage soup with tomatoes is very tasty even if it has no meat in it. Thyme gives it a special aroma and the vegetables and greens in it give it a very pleasant taste. If you don't like thyme, you can add dried or fresh dill. Goes well with sweet cabbage!

For meat and smoker lovers we have already published The recipe for a Transylvanian cabbage soup (lucskos & # 8211 lucicos) & # 8211 can be found here.

During fasting or on days when you want to eat something lighter, I recommend the recipe for sweet cabbage soup without meat. It cooks quickly so in a maximum of one hour you can sit at the table. You can put in it 2-3 potatoes or 100 g of rice but I didn't want to add extra calories (carbohydrates). I add it with tomato juice but you can put a little cabbage or even borscht at the end.

If you want you can pass it at the end (or precede it with the blender). The children will eat it with great pleasure!

We also recommend vegetable soup & # 8211 simple fasting recipe (vegan) (recipe here).

From the quantities below it results approx. 8 servings of cabbage soup (a 3.5 & # 8211 4 L pot).

Video: Φάσσες κρασάτες Συνταγή για Κυνήγια (June 2022).


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