- 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)
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.