Culture by Nature

Cuore verde tra due laghi
Cuore verde tra due laghi

Roasted pheasant

a pheasant
sage, rosemary, bay/laurel, thyme
salt, pepper
an onion
a clove of garlic
dry white wine
olive oil
vegetable broth

Put the oil, chopped onion, and clove of garlic into a pan.
When the mixture begins to fry, add the pheasant, cut into pieces.
Cover them with the fragrant herbs and brown all the ingredients until golden.
Add a cup of white wine and let it evaporate.
Flavor with salt and pepper, and add broth gradually until completely cooked.