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.tsh-hero{display:none!important}#recipe-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables .tsh-card,#recipe-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables .tsh-masthead,#recipe-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables .tsh-close{box-shadow:none;border-radius:0;break-inside:avoid}#recipe-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" aria-describedby=\"recipe-summary-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Nemasna divlja\u010d \u00b7 za\u0161tita pancetom<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><span class=\"tsh-title-main\"><b>Pe\u010deni fazan sa korenastim povr\u0107em<\/b>, <\/span><span class=\"tsh-title-accent\">za\u0161ti\u0107en pancetom i poslu\u017een sa koncentrovanim sokom iz pleha<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Fazan se pe\u010de iznad krupno se\u010denog korenastog povr\u0107a, dok trake pancete \u0161tite nemasna prsa; kratko odmaranje i redukovan sok iz pleha daju so\u010dno meso bez te\u0161kog umaka.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Glavno jelo od \u017eivine<\/li><li>Hrvatska kuhinja<\/li><li>Pe\u010denje u rerni<\/li><li>Srednje zahtevno<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Peceni-Fazan-s-Korjenastim-Povrcem-\u2014-Croatian-Roasted-Pheasant-with-Root-Vegetables-3.webp\" alt=\"\u0160iroki kadar pe\u010denog fazana sa pancetom, ise\u010denim prsima, korenastim povr\u0107em i vilju\u0161kom za serviranje\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Panceta je zarumenjena, prsa su ise\u010dena i so\u010dna, a krupni komadi povr\u0107a imaju tamne pe\u010dene ivice.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>4 porcije<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Termi\u010dka obrada<\/dt><dd>1 h 20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Odmor<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>2 h 5 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 690 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Kontrolne ta\u010dke<\/a><a href=\"#serviranje-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" aria-labelledby=\"pregled-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p><h3 id=\"pregled-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Kako se nemasan fazan pe\u010de bez suvih prsa<\/h3><p class=\"tsh-head-copy\">Panceta, umerena temperatura i termometar \u0161tite meso bolje od \u010destog podlivanja i dugog pe\u010denja.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Fazan ima izra\u017eeniji ukus od doma\u0107e piletine, ali i znatno manje potko\u017ene masno\u0107e. Zbog toga isti postupak koji odgovara masnoj patki mo\u017ee da ostavi fazana suvim pre nego \u0161to bataci omek\u0161aju. Ova verzija re\u0161ava problem na tri na\u010dina: ptica se kratko soli unapred, prsa se prekrivaju tankim trakama pancete, a pe\u010denje se zavr\u0161ava prema unutra\u0161njoj temperaturi, ne prema boji ko\u017ee ili fiksnom satu. Korenasto povr\u0107e ispod ptice skuplja sokove i masno\u0107u, pa postaje prilog bez dodatnog kuvanja.<\/p><p>Fazan te\u017eak oko 1,2 do 1,4 kilograma dovoljan je za \u010detiri umerene porcije kada se slu\u017ei sa obilnim povr\u0107em. Ako je ptica iz lova, mora biti stru\u010dno o\u010di\u0161\u0107ena i pregledana; sa\u010dma ili o\u0161te\u0107eni delovi ne smeju ostati u mesu. Kupljeni, uzgojeni fazan obi\u010dno ima ujedna\u010deniju veli\u010dinu i bla\u017ei ukus. Bez obzira na poreklo, meso se ne ispira pod \u010desmom. Povr\u0161ina se osu\u0161i papirom, \u010dime se smanjuje prskanje i poma\u017ee rumenjenje.<\/p><p>Suvo soljenje od trideset minuta nije dugo mariniranje, ali daje soli vreme da se rastvori na povr\u0161ini. U \u0161upljinu ulaze timijan, lovor i polovina crnog luka, ne velika koli\u010dina mokrog nadeva. Trake pancete pola\u017eu se preko prsa sa blagim preklapanjem. One pu\u0161taju mast i usporavaju gubitak vlage u najosetljivijem delu ptice. Posle \u010detrdesetak minuta panceta se mo\u017ee delimi\u010dno pomeriti kako bi povr\u0161ina dobila boju, ali se ne uklanja prerano.<\/p><\/div><div class=\"tsh-prose\"><p>\u0160argarepa, pa\u0161kanat, celer i luk seku se krupno jer provode vi\u0161e od sat vremena u rerni. Sitni komadi bi izgoreli uz ivice pre nego \u0161to fazan bude gotov. Povr\u0107e se premazuje sa malo ulja i postavlja u jedan sloj u te\u0161ki pleh. Belo vino i \u017eivinski temeljac ulivaju se uz ivicu, dovoljno da spre\u010de zagorevanje sokova, ali ne toliko da ptica kuva u pari. Tokom pe\u010denja te\u010dnost isparava i koncentri\u0161e se.<\/p><p>Bezbedna zavr\u0161na temperatura za \u017eivinu je 74 \u00b0C u najdebljem delu, bez dodirivanja kosti. Kod fazana treba meriti i prsa i unutra\u0161nju stranu bataka. Kada oba mesta dostignu cilj, ptica se vadi i odmara petnaest minuta. Povr\u0107e se za to vreme mo\u017ee vratiti u rernu ako tra\u017ei jo\u0161 boje, a sok iz pleha se kratko prokuva i po potrebi odma\u0161\u0107uje. Rezultat je jasan: prsa su so\u010dna, bataci bezbedno pe\u010deni, a povr\u0107e mekano sa karamelizovanim ivicama.<\/p><div class=\"tsh-callout\" role=\"note\">Termometar se uvodi bo\u010dno u najdeblji deo prsa i zatim u batak, bez dodirivanja kosti. Oba o\u010ditavanja treba da dostignu najmanje 74 \u00b0C.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><h4>Panceta preko prsa<\/h4><p>Tanke trake usporavaju isu\u0161ivanje najnemasnijeg dela ptice i daju dovoljno masno\u0107e povr\u0107u.<\/p><\/section><section class=\"tsh-key\"><h4>Krupno korenasto povr\u0107e<\/h4><p>Ve\u0107i komadi izdr\u017ee dugo pe\u010denje i ostaju so\u010dni ispod ptice.<\/p><\/section><section class=\"tsh-key\"><h4>Temperatura, ne boja<\/h4><p>Ko\u017ea mo\u017ee izgledati pe\u010deno pre nego \u0161to je meso uz kost bezbedno; termometar re\u0161ava nedoumicu.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" aria-labelledby=\"sastojci-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Ta\u010dno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Sastojci za 4 porcije<\/h3><p class=\"tsh-head-copy\">Koli\u010dine su uskla\u0111ene sa navedenim prinosom, a napomene obja\u0161njavaju samo pripremu koja uti\u010de na rezultat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Za fazana<\/h4><ul><li><span class=\"tsh-amount\">1,2\u20131,4 kg<\/span><span>celog o\u010di\u0161\u0107enog fazana<small>Izvaditi iz fri\u017eidera 30 minuta pre pe\u010denja.<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>tanko se\u010dene pancete<small>Za prekrivanje prsa.<\/small><\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>neslanog putera, omek\u0161alog<\/span><\/li><li><span class=\"tsh-amount\">10 g<\/span><span>fine soli<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>krupno mlevenog crnog bibera<\/span><\/li><li><span class=\"tsh-amount\">5 gran\u010dica<\/span><span>sve\u017eeg timijana<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>lovorova lista<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Za povr\u0107e i sok<\/h4><ul><li><span class=\"tsh-amount\">450 g<\/span><span>\u0161argarepe<small>Ise\u0107i na komade od 4\u20135 cm.<\/small><\/span><\/li><li><span class=\"tsh-amount\">350 g<\/span><span>pa\u0161kanata<small>Ise\u0107i krupno.<\/small><\/span><\/li><li><span class=\"tsh-amount\">300 g<\/span><span>korena celera<small>Ise\u0107i na kocke od 4 cm.<\/small><\/span><\/li><li><span class=\"tsh-amount\">350 g<\/span><span>crnog luka<small>Ise\u0107i na \u010detvrtine.<\/small><\/span><\/li><li><span class=\"tsh-amount\">6 \u010denova<\/span><span>belog luka<small>Ostaviti cele.<\/small><\/span><\/li><li><span class=\"tsh-amount\">25 ml<\/span><span>maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">150 ml<\/span><span>suvog belog vina<\/span><\/li><li><span class=\"tsh-amount\">250 ml<\/span><span>neslanog \u017eivinskog temeljca<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>senfa<small>Za zavr\u0161ni sok; opciono, ali uklju\u010deno u nutritivnu procenu.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei senf. Panceta mo\u017ee sadr\u017eati tragove alergena ili konzervanse, pa deklaraciju treba proveriti. Vino mo\u017ee sadr\u017eati sulfite.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Te\u0161ki pleh ili plitka posuda za pe\u010denje, kuhinjski konac po potrebi, termometar sa sondom, cediljka i mala \u0161erpa za sok.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" aria-labelledby=\"priprema-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled<\/p><h3 id=\"priprema-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Priprema korak po korak<\/h3><p class=\"tsh-head-copy\">Svaki korak sadr\u017ei vreme, temperaturu ili jasan znak spremnosti kada je to va\u017eno za bezbednost i teksturu.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Pripremiti pticu i povr\u0107e<\/h4><span class=\"tsh-stage-time\">oko 30 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Osu\u0161iti i za\u010diniti fazana<\/h4><p>Fazana osu\u0161iti papirom spolja i iznutra. Utrljati so i biber po celoj povr\u0161ini i ostaviti 30 minuta. Rernu zagrejati na 190 \u00b0C, odnosno 180 \u00b0C sa ventilatorom.<\/p><span class=\"tsh-cue\">Ko\u017ea je suva, a so se delimi\u010dno rastvorila na povr\u0161ini.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Slo\u017eiti povr\u0107e<\/h4><p>\u0160argarepu, pa\u0161kanat, celer, polovinu luka i beli luk pome\u0161ati sa maslinovim uljem i rasporediti u pleh. Dodati polovinu timijana i jedan lovorov list.<\/p><span class=\"tsh-cue\">Povr\u0107e je u jednom sloju sa dovoljno prostora izme\u0111u komada.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Pripremiti pticu za pe\u010denje<\/h4><p>U \u0161upljinu staviti preostali luk, timijan i lovor. Prsa premazati puterom i prekriti pancetom. Fazana polo\u017eiti preko povr\u0107a, prsima nagore, pa vino i temeljac sipati uz ivicu pleha.<\/p><span class=\"tsh-cue\">Panceta prekriva celo meso prsa, a te\u010dnost ne prelazi preko ko\u017ee.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Pe\u0107i do bezbedne temperature<\/h4><span class=\"tsh-stage-time\">oko 1 h 20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Zapo\u010deti pe\u010denje<\/h4><p>Pe\u0107i 40 minuta bez otvaranja. Zatim pleh okrenuti, povr\u0107e uz ivice prome\u0161ati i fazana preliti sa dve ka\u0161ike soka sa dna.<\/p><span class=\"tsh-cue\">Panceta je po\u010dela da rumeni, a povr\u0107e omek\u0161ava po ivicama.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Zavr\u0161iti i meriti temperaturu<\/h4><p>Nastaviti pe\u010denje jo\u0161 30\u201340 minuta. Poslednjih 15 minuta deo pancete pomeriti sa sredine prsa radi boje. Temperaturu meriti u prsima i bataku.<\/p><span class=\"tsh-cue\">Prsa i batak dosti\u017eu najmanje 74 \u00b0C, a sokovi pri ubodu su bistri.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Odmor i zavr\u0161ni sok<\/h4><span class=\"tsh-stage-time\">oko 20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Odmoriti fazana<\/h4><p>Pticu preneti na dasku, labavo pokriti i ostaviti 15 minuta. Povr\u0107e po potrebi vratiti u rernu na 210 \u00b0C jo\u0161 8\u201310 minuta.<\/p><span class=\"tsh-cue\">Meso zadr\u017eava sok pri se\u010denju, a povr\u0107e dobija rumene ivice.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Napraviti lagan sok<\/h4><p>Te\u010dnost iz pleha procediti u malu \u0161erpu, odma\u0161\u0107iti vi\u0161ak i kuvati 4\u20136 minuta do pribli\u017eno 250 ml. Ume\u0161ati senf i proveriti za\u010dinjenost.<\/p><span class=\"tsh-cue\">Sok obla\u017ee zadnju stranu ka\u0161ike, ali ostaje te\u010dan i sjajan.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Ise\u0107i i poslu\u017eiti<\/h4><p>Odvojiti batake, zatim ise\u0107i prsa popre\u010dno na deblje kri\u0161ke. Poslu\u017eiti preko korenastog povr\u0107a sa malom koli\u010dinom soka.<\/p><span class=\"tsh-cue\">Prsa su so\u010dna i svetla, bez ru\u017ei\u010dastih hladnih delova uz kost.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" aria-labelledby=\"kontrola-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljivi i vidljivi znaci<\/p><h3 id=\"kontrola-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Kontrolne ta\u010dke i re\u0161avanje problema<\/h3><p class=\"tsh-head-copy\">Vreme je orijentir; temperatura, tekstura i stanje povr\u0161ine daju pouzdaniju odluku.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Rerna<\/p><strong>190 \u00b0C<\/strong><p>Umerena toplota daje vreme batacima da se ispeku bez spaljivanja povr\u0107a.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Unutra\u0161nja temperatura<\/p><strong>najmanje 74 \u00b0C<\/strong><p>Meriti i prsa i batak, bez dodirivanja kosti.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Odmor<\/p><strong>15 min<\/strong><p>Sokovi se vra\u0107aju u meso i rez ostaje uredniji.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i ciljane korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Prsa su suva<\/td><td data-label=\"Najverovatniji uzrok\">Fazan je pe\u010den prema vremenu, bez provere temperature, ili nije bio za\u0161ti\u0107en pancetom.<\/td><td data-label=\"Korekcija\">Po\u010deti merenje ranije i izvaditi pticu \u010dim oba dela dostignu 74 \u00b0C.<\/td><\/tr><tr><td data-label=\"Problem\">Povr\u0107e je tvrdo<\/td><td data-label=\"Najverovatniji uzrok\">Komadi su bili veoma veliki ili pleh pretrpan.<\/td><td data-label=\"Korekcija\">Povr\u0107e ise\u0107i na 4\u20135 cm i vratiti ga u rernu dok ptica odmara.<\/td><\/tr><tr><td data-label=\"Problem\">Sok je preslan<\/td><td data-label=\"Najverovatniji uzrok\">Panceta i temeljac su dali vi\u0161e soli nego o\u010dekivano.<\/td><td data-label=\"Korekcija\">Koristiti neslan temeljac i zavr\u0161ni sok razrediti toplom vodom pre redukcije.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"serviranje-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" aria-labelledby=\"serviranje-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"serviranje-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Serviranje, \u010duvanje i korisne varijante<\/h3><p class=\"tsh-head-copy\">Prakti\u010dne odluke su prilago\u0111ene teksturi, bezbednosti i na\u010dinu na koji se ovo jelo zaista slu\u017ei.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Fazan se slu\u017ei odmah posle odmora, sa korenastim povr\u0107em i tankim slojem soka. Dodatni te\u017eak prilog nije potreban.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Meso skinuti sa kostiju, rashladiti u roku od dva sata i \u010duvati do tri dana u fri\u017eideru, odvojeno od soka.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Kri\u0161ke mesa pokriti sa nekoliko ka\u0161ika soka i zagrevati na 160 \u00b0C do najmanje 74 \u00b0C. Povr\u0107e podgrejati odvojeno radi boljih ivica.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Zamena za fazana<\/h4><p>Mala biserka sli\u010dne mase mo\u017ee se pripremiti istom tehnikom. Vreme se ipak proverava termometrom, ne pretpostavlja.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" aria-labelledby=\"faq-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dna pitanja<\/p><h3 id=\"faq-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">\u010cesta pitanja o receptu<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><summary class=\"tsh-faq-top\"><h4>Mora li fazan da se marinira preko no\u0107i?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ne. Za uzgojenog ili mladog fazana dovoljno je kratko suvo soljenje. Starija divlja ptica mo\u017ee tra\u017eiti du\u017ee pirjanje umesto ovog recepta za pe\u010denje.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><summary class=\"tsh-faq-top\"><h4>Za\u0161to se panceta pomera pred kraj?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Tokom ve\u0107eg dela pe\u010denja \u0161titi prsa. Pred kraj se delimi\u010dno pomera da bi povr\u0161ina dobila boju, dok je meso ve\u0107 gotovo pe\u010deno.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\" aria-labelledby=\"ishrana-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena je izra\u010dunata iz navedenih koli\u010dina i prinosa; stvarne vrednosti zavise od brenda, obrade, apsorpcije i veli\u010dine porcije.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 690 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 57 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 32 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 930 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1\/4 fazana sa oko 350 g pe\u010denog povr\u0107a i sokom. <strong>Klju\u010dni alergeni:<\/strong> Recept sadr\u017ei senf. Panceta mo\u017ee sadr\u017eati tragove alergena ili konzervanse, pa deklaraciju treba proveriti. Vino mo\u017ee sadr\u017eati sulfite. Vrednosti su informativne, ne laboratorijske.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">So\u010dan fazan ne dobija se stalnim podlivanjem, ve\u0107 za\u0161titom prsa, umerenom toplotom i prekidom pe\u010denja ta\u010dno na bezbednoj temperaturi.<\/p><p class=\"tsh-close-copy\">Panceta daje masno\u0107u tamo gde je najpotrebnija, dok korenasto povr\u0107e preuzima sokove iz pleha. Posle kratkog odmora i lagane redukcije, jelo ostaje jasno, toplo i bez te\u0161kog sosa.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-peceni-fazan-s-korjenastim-povrcem-croatian-roasted-pheasant-with-root-vegetables\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pe\u010deni fazan sa korenastim povr\u0107em, za\u0161ti\u0107en pancetom i poslu\u017een sa koncentrovanim sokom iz pleha\",\n  \"description\": \"Fazan se pe\u010de iznad krupno se\u010denog korenastog povr\u0107a, dok trake pancete \u0161tite nemasna prsa; kratko odmaranje i redukovan sok iz pleha daju so\u010dno meso bez te\u0161kog umaka.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Peceni-Fazan-s-Korjenastim-Povrcem-\u2014-Croatian-Roasted-Pheasant-with-Root-Vegetables-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Peceni-Fazan-s-Korjenastim-Povrcem-\u2014-Croatian-Roasted-Pheasant-with-Root-Vegetables-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Peceni-Fazan-s-Korjenastim-Povrcem-\u2014-Croatian-Roasted-Pheasant-with-Root-Vegetables-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Glavno jelo od \u017eivine\",\n  \"cookingMethod\": \"Pe\u010denje u rerni\",\n  \"keywords\": \"pe\u010deni fazan sa povr\u0107em, fazan u rerni, fazan sa pancetom, pe\u010deni fazan recept, korenasto povr\u0107e iz rerne\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT1H20M\",\n  \"totalTime\": \"PT2H5M\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"690 kcal\",\n    \"carbohydrateContent\": \"38 g\",\n    \"proteinContent\": \"57 g\",\n    \"fatContent\": \"32 g\",\n    \"fiberContent\": \"8 g\",\n    \"sodiumContent\": \"930 mg\",\n    \"servingSize\": \"1\/4 fazana sa oko 350 g pe\u010denog povr\u0107a i sokom\"\n  },\n  \"recipeIngredient\": [\n    \"1,2\u20131,4 kg celog o\u010di\u0161\u0107enog fazana\",\n    \"120 g tanko se\u010dene pancete\",\n    \"20 g neslanog putera, omek\u0161alog\",\n    \"10 g fine soli\",\n    \"1 ka\u0161i\u010dica krupno mlevenog crnog bibera\",\n    \"5 gran\u010dica sve\u017eeg timijana\",\n    \"2 lovorova lista\",\n    \"450 g \u0161argarepe\",\n    \"350 g pa\u0161kanata\",\n    \"300 g korena celera\",\n    \"350 g crnog luka\",\n    \"6 \u010denova belog luka\",\n    \"25 ml maslinovog ulja\",\n    \"150 ml suvog belog vina\",\n    \"250 ml neslanog \u017eivinskog temeljca\",\n    \"1 ka\u0161i\u010dica senfa\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pripremiti pticu i povr\u0107e\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Osu\u0161iti i za\u010diniti fazana\",\n          \"text\": \"Fazana osu\u0161iti papirom spolja i iznutra. 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