Cream Smothered Pheasant


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


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


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, stock, bouquet garni, nutmeg, salt and pepper and bring to the boil, then pour over the pheasant. Cook in a preheated medium oven at 200°C/400°F/Gas 6 until the pheasant is tender, about 1–1½ hours. Transfer the pheasant to the serving dish and keep warm. Boil the casserole juices in a saucepan to reduce by half.

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.