Cream Smothered Pheasant

Name: Cream Smothered Pheasant
Ingredients: 600ml/1 pint white wine; 1 large or 2small pheasants; 1 tbsp vegetable oil; 85g/3oz butter; 1 medium onion; 2 clovesof garlic; 3 egg yolks, beaten; 1 tbsp chopped parsley; 300ml/½ pint double cream; salt and freshly ground pepper; 25g/1 oz flour; bouquet garni of parsley, bayleaf and thyme; pinch of nutmeg; 300ml/½ pint stock, made from giblets minus liver

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

For people with an endless supply of the little creatures, another way to enjoy pheasant.

Ingredients

1 large or 2small pheasants
1 tbsp vegetable oil

Dinner
Main course
Spicy

Method

Sauté the pheasant in the oil and 55g/2oz butter in a frying pan until golden brown all over. Put the pheasant in a casserole. Fry the onion and garlic in the pan but do not brown. Add the wine, stoc