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Boil the pheasant cut in four, together with the vegetables, peppercorns and bay leaves until the meat is soft. Drain the meat.
Mix the olive oil with oregano, basil, salt and ground pepper and rub the meat well. Put it in a pan with the melted butter and lightly brown it on all sides. We take it out and keep it warm. In the pan in which we browned the pheasant, we put the wine, the orange juice and we boil until it halves. Add the starch dissolved in the pheasant soup, sugar, salt, pepper and bring to a boil. Meanwhile, boil the tagliatelle al dente. Serve the pheasant with tagliatelle and sauce.