For people with an endless supply of the little creatures, another way to enjoy pheasant.
Sauté the pheasant in the oil and
Melt the remaining butter in a saucepan, add the flour, stir and cook for a few minutes. Gradually add the pan juices, stirring constantly, then add the cream. Lower the heat and simmer for a few minutes. Remove the saucepan from the heat and stir in the beaten egg yolks. Test for seasoning and sprinkle with parsley. Pour a little over the pheasant and serve the remainder in a sauceboat.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.