How to make
The pheasant is cleaned very well and put in a pressure cooker.
Add the chopped carrots, season them with allspice, black pepper, bay leaf, finely chopped garlic and pour the red wine. Pour 2 cups of water and boil for about 40 minutes.
Boil the pheasant in a pressure cooker, along with the carrots, allspice, black pepper, bay leaf, red wine and garlic.
After it is cooked, take it out of the pressure cooker and put it on aluminum foil on which the processed cheese is spread and on it grated parmesan.
The cooked pheasant is placed on aluminum foil, which is covered with canapes of processed cheese and grated cheese.
Pour half of the melted butter on top and season with a little salt and black pepper. The foil is wrapped tightly and transferred into a baking dish.
Arrange the peeled and sliced potatoes around it, which are poured with a little water and poured with the other half of the butter.
The dish is baked for about 45-55 minutes in an oven preheated to 360°F (180°C).
Then turn off the oven and leave it for at least another 30 minutes in the warm oven to absorb the sauces.
The pheasant with potatoes is ready.
