Pheasant In Cream Sauce
|Pheasant||1 (with its liver)|
|Carrot||1 Medium, cut into thin strips|
|Celery stick||1 , cut into thin strips|
|Shallots||2 , chopped|
|Smoked streaky bacon||1 1⁄2 Ounce, diced|
|White button mushroom||3 1⁄2 Ounce (small size)|
|White wine||2⁄3 Cup (10.67 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs) (creme fraiche)|
|Juniper brandy||3 Tablespoon|
|Honey vinegar||2 Tablespoon|
Remove the backbone of the pheasant with a kitchen cleaver or scissors.
Set the liver aside.
Cut the bird into 4 pieces.
Crush the juniper berries in a pestle and mortar.
Put the carrot, celery, shallots, bacon, juniper berries and butter in a casserole.
Cover and microwave on HIGH for 5 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper.
Add the mushrooms to the casserole.
Season with salt and pepper and add the white wine.
Season the pheasant quarters with salt and pepper and arrange on top of the vegetables.
Cover and microwave on HIGH for 10 minutes.
Turn the pheasant pieces, cover and cook for a further 5 minutes.
Test to see if the drumsticks are cooked: if they are overcooked they will become tough.
Remove from the casserole as soon as they are tender.
Add the sour cream (creme fraiche) and juniper brandy.
Cover and microwave on HIGH for 5-10 minutes.
Puree the pheasant liver in a food processor and add the vinegar and egg yolk.
Transfer the pheasant to a heated serving dish.
Add the liver and egg yolk mixture to the casserole, whisking rapidly.
Pour over the pheasant