In a saucepan , heat the butter and sauté the onion and rosemary for 5 minutes, stirring occasionally.
Coat the meat with flour , throw in the pan, raise the heat to medium and brown evenly, turning occasionally.
Season , pour the milk and bring to a ...
Mix the rabbit together with a little oil and season generously.
In a pan, heat the remaining oil and sauté the meat over medium heat, turning occasionally, until golden brown.
Pour the wine and lemon juice and stir.
Season a little with rosemary, marjoram, ...
Heat oil in a pan, add the rabbit and bay leaves, and brown the meat over medium heat a few minutes.
Then lower the heat, cover the pan and continue roasting the meat for 1 hour, turning occasionally.
Season , continue cooking for 1 more minute and serve immediately.
In a large pot, pour the wine and vinegar and add the carrot, garlic, onion, thyme, sage, bay leaf, parsley, peppercorns and salt.
Bring to a boil, reduce heat and let cook for 15 minutes.
Remove the pan from the heat, let the sauce cool and transfer to a bowl.
Season the pheasant and tie with twine.
In a saucepan, heat the oil and half the butter and brown the meat, turning it occasionally.
Then remove it from the pan. Pour the onion, shallot, carrot, ham and herbs into the pan and then pour in the broth.
Cover the ...