FIELD: food production process.
SUBSTANCE: preserved product is cooked by white roots and raw onions cutting, blanching and straining, sugar peas and herbs cutting and freezing, pheasant flesh cutting, wheat flour browning in melted butter, mixing of listed components with egg yolks, table salt, citric acid, nutmeg, hot black pepper and bay leaves under oxygen-free conditions, packing of obtained mixture and bone broth at specified ratio of components, sealing and sterilisation.
EFFECT: enhanced digestibility.
