How to make the pheasant with cream, the whole process of preparation is explained, from the cleaning of the mushrooms and the preparation of the pheasant to be wrapped with slices of bacon to cooking in an oven dish and final sprinkling with the prepared sauce.
Ingredients for 4 people
- 1 pheasant of about 1 kg
- 60 g of butter
- 2 dl of cream
- 100 g of thinly sliced bacon
- 2 dice for meat broth
- the juice of one lemon
- 1 glass of hot water
- 400 g of cultivated mushrooms -champignons-
- salt and freshly ground white pepper
How to prepare the pheasant with cream and mushrooms
Clean and thinly slice the champignons, soak them in a container together with water acidulated with the juice of half a lemon.
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Also clean the pheasant, wash and dry it, then bandage it with the slices of bacon by tying them with thin string.
In a baking dish put the butter and the pheasant, add salt and pepper, then put it on the fire over a very high flame to brown the pheasant well on all sides for at least 15 minutes.
Dissolve the broth nuts in a large glass of hot water and pour it a little at a time, often turning the pheasant over, then finish cooking, then remove the pheasant from the baking dish, remove the string and the slices of bacon and transfer it to a tray keeping it warm.
Drain the champignons and add them to the cooking residue left in the baking dish, season with salt if necessary, then cook the mushrooms for about 15 minutes.
Combine the mushroom cream with the remaining lemon juice, mix carefully, then pour the sauce over the pheasant, serve immediately on the table.
