In a sauté pan, brown the onions and bacon bits together, deglaze the sauté pan with the white wine, add the bouquet garni, the crushed garlic, let reduce by half then add the chicken broth. Pour over the pheasant, add the animal’s liver and gizzard, and cook gently, covered, for 15 minutes.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!