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Pheasant in Cream Sauce
- Serves
4
- Difficulty
Medium
Published 1977
Pheasants are usually roasted but it makes a change to braise or casserole them. They don’t want elaborate treatment, just a simple recipe like this one.
Ingredients
1 75 g 3 oz 1
Method
Have the pheasant cleaned and trussed ready for roasting. Heat the butter in a large flameproof casserole or large heavy saucepan. Add the pheasant to the hot butter and brown gently on all sides. Peel and slice the onion and add to the pan. Cover with a lid and cook very gently for 45 minutes.
Pour in the cream, stirring it round the sides of the casserole or saucepan, the strained lem
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