Noodles of pheasant
The main ingredient of noodles with pheasant, the bird itself, I got from my uncle-hunter who with a gun in his hand trying to spend all weekend long. He also told me how to cook it.
Since this phase - absolutely wild, produced in the forest, and has its own characteristics in the preparation of venison. Therefore, this dish - not my impromptu or years of experience, but on the contrary, full implementation of his instructions and recommendations, which I want to share with you.
So cook pheasant broth. In the three-liter saucepan pour half carcasses, weighing about half a kilogram of poultry, a liter of water and set on fire. When it comes to a boil, boil for about five minutes and drain the water. So peculiar smell go away, and our noodle soup for pheasant, will be quite transparent.
And finally, a small but very useful practical advice: if you do not cook it pudding for a large company that will eat it at one time, then just stop at that point when you need to add the noodles. After all, it can be done the next day, and our noodles Pheasant not to lose its clear and saturated color, and the dish will not turn into a nasty flour paste. Now just all enjoy your appetite.