Pheasant à la Crème

Name: Pheasant à la Crème
Yield: Serves 4
Cuisine: France
Ingredients: 4 tablespoons butter; 1 tender pheasant; 2 tablespoons finely-chopped carrot; 2 tablespoons olive oil; pheasant liver; ½ pint double cream; cognac; butter; 1 good pinch thyme; 2 tablespoons finely-chopped onion; 2-4 tablespoons cognac, heated; 1 bay leaf, crumbled; salt and freshly-ground black pepper; bread; salt and freshly-ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 tender pheasant
4 tablespoons butter
2 tablespoons

Europe
France
Main course
Mediterranean

Method

Clean and truss pheasant and brown on all sides in butter and olive oil in a flame-proof casserole. Add finely-chopped carrot and onion, thyme and bay leaf. Cover casserole and simmer for 20 minutes. Pour off excess fat and flame with heated cognac. Moisten with cream; cover casserole and simmer until pheasant is tender and sauce has reduced a little.

Mash the pheasant liver with a litt