Perdrix En Casserole
|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|
|Potato balls||6 , cooked|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Light brown sauce||1⁄4 Cup (4 tbs)|
|35% cream||2 Tablespoon|
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.
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.