Pheasant Beau Sejour
|Pheasants||6 Pound, cut into serving pieces|
|Freshly ground pepper||To Taste|
|Butter||1⁄3 Cup (5.33 tbs) (Approximately)|
|Garlic||8 Clove (40 gm), split|
|Dry white wine||1 Cup (16 tbs)|
|Brown sauce/Canned beef gravy||1 1⁄2 Cup (24 tbs)|
|Cold butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Chopped parsley||2 Teaspoon|
Season the pheasants with salt and pepper.
In a dutch oven or casserole, brown the birds slowly on all sides in one-third cup of butter.
Add the garlic, bay leaves, thyme and wine.
Cover and simmer until the meat is tender, about fifteen to thirty minutes.
Transfer the pheasants to a hot platter and keep them warm.
Add the beef gravy to the casserole and cook, stirring with a wire whisk, until smooth.
Remove from the heat and stir in the quarter cup of cold butter.
Pour the sauce over the pheasants and sprinkle with chopped parsley.