FIELD: food production process.
SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread, chopping pheasant flesh and raw tallow, mixing the above mentioned components with table salt and black bitter pepper to obtain cutlet mass, its forming, breading in the wheat breadcrumbs and frying in the melted butter to obtain cutlets, cutting and freezing sugar peas and herbs and mixing them under oxygen-free conditions with table salt, packing cutlets and the melted butter, sealing and sterilising.
EFFECT: new canned food features improved digestibility as compared to a similar dish.
