Salmi Pheasant

Preparation:

Preparation: Wash the pheasant, dry it and cut it into pieces and put them in infusion for 24 hours with the white wine, the celery, the carrot, the onion cut into small pieces, the salt and the herb sachet. After this time, drain the pheasant pieces, dry them and after having lightly floured them, brown them in browned margarine; then pour the marinade (wine and vegetables) into the pot. Cover and leave to cook for about an hour. When cooked, remove the pheasant, remove the bag and sieve the sauce and raw liver. Put the puree back into the pan with the pheasant and thicken the sauce over high heat, if necessary, otherwise dilute it with a little stock and serve.