Stewed Pheasant

09/03/2013
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Ingredients

  • pheasants - 2.65 lb (1.2 kg)
  • carrots - 0.71 oz (20 g)
  • chervil - 2 tsp (10 g)
  • parsley - 2 tsp (10 g) roots
  • peppers - 1.
  • black pepper
  • red wine - 1 1/3 tbsp (20 ml) - maybe white
  • lard - 1 1/3 tbsp (20 g)
  • cream - 1 1/3 tbsp (20 g)
  • salt

Preparation

The pheasant is cleaned, gutted and well washed, cut in two along the spine. The interior is rubbed with finely crushed black pepper, lard and salt.

Place in a baking dish with carrots, root parsley, black pepper and oil. Pour the wine in and stew. If necessary, add a little water.

When the meat is tender, stir the sauce with half the cream. The pheasant served in a porcelain dish, topped with the remaining cream.

Serve warm with separately cooked garnish - fried potatoes, and stewed peas.

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