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Pheasant With Cream Sauce

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Ingredients
  Pheasant 1
  Bacon 1⁄4 Pound
  Sherry 2 Tablespoon
  Shallots 2 , sliced
  Butter 2 Tablespoon
  Pheasant's liver 1 , chopped
  Ground lean pork 1⁄4 Pound
  Cream 1⁄2 Cup (8 tbs)
  Lemon 1 , juiced
  Egg yolk 1
Directions

In a pan, melt butter, add shallots and liver and sauté about ten minutes.
Mix this well with the ground pork and the seasoning.
Stuff mixture in cavity of bird.
Truss.
Wrap bacon strips around it.
Put pheasant on bed of parsley.
Moisten with sherry.
Sprinkle with salt, pepper and paprika.
Close and bake.
SAUCE: Remove pheasant from clay baker, place on a hot platter.
Strain the sauce into a saucepan and simmer.
Remove pan from heat.
Beat well: sherry, lemon juice, cream and egg yolk and pour over pheasant.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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