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Perdrix En Casserole

Canadian.kitchen's picture
Ingredients
  Plump partridge/Pheasant 2 Pound (1 Bird)
  Soft butter 3 Tablespoon
  Pork fat slices 3 (Thin Slices)
  Cooked pearl onions/4 small onions 6
  Baby carrots 6 , cooked
  Mushroom caps 6
  Potato balls 6 , cooked
  Butter 3 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Light brown sauce 1⁄4 Cup (4 tbs)
  35% cream 2 Tablespoon
Directions

Rub the bird with soft butter and season with salt and pepper.
Cover with very thin slices of pork fat.
Roast in a preheated oven at 450F for 30 to 35 minutes or until tender.
Saute all vegetables in 2 or 3 tablespoons hot butter.
Remove the bird to a serving casserole and cover with the vegetables.
Keep hot.
Remove excess fat from the roasting pan and add the wine, light brown sauce and cream.
Simmer for a few minutes.
Taste for seasoning and strain over the bird and vegetables in the casserole.

Recipe Summary

Cuisine: 
American
Method: 
Roasted
Ingredient: 
Vegetable

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