Pheasant a La Creme – Pheasant in Whipped Cream

Select a young pheasant that is not yet a year old. If necessary, pluck, flatten and gut. Wipe out the inside and season with salt & pepper. Tie and wrap with a slice of bacon to protect the very tender breast meat.

In a saucepan or possibly in an earthenware saucepan with 30g of butter and 1 quarter of a goat, with the lid closed, gently roast for 25 to half an hour (poeliere (cooking with little fat and liquid, a mixture of roasting and steaming)).

In the meantime, clean the mushrooms and cut them into not too narrow slices.

Fry them in butter at a good temperature in a shallow frying pot or pan until they are dry. Pour in the whipping cream, season with salt & pepper and bring to a boil.

Remove the bacon slice from the 2/3 cooked pheasant as well as the threads and pour the whipped cream with the mushrooms to the pheasant. Place the pheasant with the breast facing upwards so that the tender breast meat does not boil in the whipped cream and become hard. Place uncovered in the stove for 3 min. Then remove the pheasant, place it on a preheated plate and repeatedly put it in the open turned off stove.

Cook the whipping cream a little until it reaches the slightly thick consistency of a sauce. Pour over the pheasant with the mushrooms.

Cover the edge of the plate with the croutons.

Young partridges, young guinea fowls and quails are also prepared in this way.

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