Pheasant with cream

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MASTERY Level
90 min
584 Views
 
MASTERY Level
0 People
90 min
INGREDIENTS for 0 people
  • pheasant
  • butter
  • 1 spring onion
  • sage
  • marjoram
  • thyme
  • 4 cups heavy cream
  • 1 ladle meat broth
  • salt and pepper
  • 1 half cup Cognac liqueur
Preparation

Brown the spring onion in butter; then remove it. Brown the pieces of pheasant very lightly dusted in flour, add the herbs and the spring onion. Pour in the cream, covering all the meat and cook over a mild heat. If the dish becomes too dry, add a little stock. Before serving add the Cognac and put part of the sauce in a gravy boat.

Main courses
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