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Roasted Pheasant With White Sauce

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Ingredients
  Pheasants 2
  Melted butter 25 Milliliter (2 Tablespoon)
  Small onions 175 Milliliter (3/4 Cup)
  Celery stalks 2 , chopped
  Bouquet garni 1 (1 Bay Leaf, 1 Sprig Of Thyme, 1 Sprig Of Parsley)
  White sauce 500 Milliliter (2 Cups)
  35% cream 125 Milliliter (1/2 Cup)
  Brown sauce 250 Milliliter (1 Cup, Store Bought)
  Watercress 250 Milliliter (1 Cup, For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 350°F (180°C).
Place the pheasants in a casserole, and brush them with the melted butter; season.
Cook in the oven for 30 minutes and add small onions and celery; continue cooking for 15 minutes.
Remove the pheasants, onions, and celery from the casserole; keep warm.
Add the bouquet of spices and the white sauce; cook over medium heat and reduce by half.
Add the 35% cream and brown sauce.
Let simmer until the sauce is reduced by half.
Strain the sauce and keep warm.
Place the pheasants on a serving platter and cover with sauce.
Garnish with watercress and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Melted
Ingredient: 
Poultry
Interest: 
Healthy

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