How Apple and sautéed pheasant Karamellize?

How Apple and sautéed pheasant Karamellize?

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MATERIALS
Of 1 pheasant breast
1 piece pheasant but
2 pieces of boiled potatoes
Shallot
Chopped fresh herbs (rosemary, thyme)
For sauce:
1 tablespoon apple cider vinegar
1 small onion
1 piece of celery-sized
3 tablespoons demi-glass sauce
Dry garnish:
Apple slices, potato chips


PREPARATION
Pheasant meat turning the Teflon frying pan, and cook. Boiled potatoes, then peel, chop into large pieces. Various fresh herbs and shallots, peeled soğanlarıyla mix. Sauté the addition of very little olive oil.
Meanwhile, prepare the sauce in another bowl. Been blendırda onion and celery, 1 tablespoon apple cider vinegar and 3 tablespoons demi-glass sauce mix. Blend on very low heat for 5 minutes.
Potato mixture serving dish. Place the cooked flesh of pheasants on a Teflon pan. Pour sauce over meat. Cipsiyle decorated with caramelized apple and potato slices, and serve.

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