Pheasant à la Crème

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 tender pheasant
pheasant liver
4 tablespoons butter
2

Europe
France
Main course
Stew
Mediterranean

Method

Clean and truss pheasant, reserving liver; brown pheasant and liver on all sides in butter and olive oil in a flameproof 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.

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