Yammacin Turai suna jin dadin nama na nama - venison, bison, boar, elk, pigeons (squab) da sauran wuraren kiwon kaji kamar masu farfajiya. Ba a sa ran farauta ne kawai daga cikin mazajen gidana ba, sai matan da suke amfani da tsuntsayen tsuntsaye suna buƙatar su don yin wasu kaya masu kyau. Ban taba jin dadin dandano na daji ba. Amma fure-tsire-tsire-tsire shi ne wata tsuntsu gaba ɗaya.
Za a iya yin amfani da pheasant a cikin idon ido. Wasu mutane suna fuskantar wannan ta yankan tsuntsu cikin guda, kuma suna ba da nama mai duhu a cikin tanda don haka nono nono ba zai zama bushe ba. Idan ka bar tsuntsu gaba daya , zaka iya sanya sutura na naman alade ko naman gishiri a kan naman nono yayin da yake gauraya don rage wasu matsalolin. Amma mafi yawan farfadowa da aka samu a gonaki suna da ƙwayar kitsen mai a cikin wuyansa, kuma sunada kitsen mai amfani da kyawawan ruwa. Na fi son in shafe dukan tsuntsaye tsawon minti 30. Man fetur daga marinade yana taimakawa wajen ci gaba da nono da nono. Kamar yadda mafi yawan wuraren kiwon kaji, mai amfani da kudan zuma yana amfani da shi daga wani nau'i na ko wasu irin nau'in katako kamar rassan da aka tsirma a lokacin yin hidima. Pheasants kananan ƙananan tsuntsaye ne, don haka mutum zai iya zama kawai mutane biyu masu fama da yunwa. Shirya yadda ya kamata.
Ga hoto mafi girma na Roast Pheasant.
Abin da Kayi Bukatar
- Ga Marinade:
- 1/3 kofin giya (busassun ja ko farin giya ko ruwa mai zurfi)
- 3 tablespoons vinegar (ja-giya ko balsamic)
- 2 tablespoons shallots (minced)
- 1/4 kofin man zaitun
- 1 tablespoon sukari
- 1 tablespoon tafarnuwa (minced)
- 1 tablespoon bushe mustard
- 1 tablespoon sabo ne oregano (yankakken, ko 1 teaspoon dried oregano)
- 1 tablespoon
- Basil (yankakken, ko 1 teaspoon Basil Basil)
- 1 tablespoon sabo ne marjoram (yankakken, ko 1 teaspoon dried marjoram)
- 1 teaspoon gishiri
- 1/4 teaspoon barkono
- Ga Pheasant:
- 1 dukan shinge (farfajiyar da aka taso, 2- zuwa 3-fam, wanke da kuma busassun bushe)
- Zabin: gishiri
- 1 kananan albasa (peeled da yanke a cikin rabin)
Yadda za a yi shi
- A cikin babban jakar filastik, hada ruwan inabi ko ruwa, zabi mai vinegar, alkama, da man zaitun, sugar, tafarnuwa, mustard, oregano, Basil, marjoram, 1 teaspoon gishiri da barkono har sai da gauraye.
- Yayyafa gishiri a cikin rami na kudancin, idan an so. Ka sa tsuntsaye duka a cikin marinade, su motsa shi don haka marinade ta kai kowane sashin tsuntsu. Refrigerate minti 30.
- Heat wutar zuwa 325 digiri. Cire gwanin daga marinade, amma kada ku wanke. Tsuntsaye a cikin wani kwanon rufi mai gishiri wanda yake dan kadan fiye da tsuntsu. Tsuntsaye wuri, ƙuƙwalwa a cikin kwanon rufi. Sanya albasa da aka rushe a cikin kogon tsuntsu. Rufe da kuma gasa tsawon minti 30. Cire kullun, tsuntsaye maras kyau kuma bari ya ci gaba da gasa ba tare da murfi ba sai launin ruwan kasa har sai cinya ya motsa sauƙi kuma juices ke gudana.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1972 |
| Total Fat | 110 g |
| Fat Fat | 30 g |
| Fat maras nauyi | 58 g |
| Cholesterol | 606 MG |
| Sodium | 539 MG |
| Carbohydrates | 18 g |
| Fiber na abinci | 3 g |
| Protein | 222 g |