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Pheasant with Creamy Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 pheasant, cut up (about 2 -2 1/2 pounds)
Wash the pheasant, remove and set aside the liver. Cut the pheasant into sections. Pat the pieces dry with paper towels. In heavy bottomed saute pan, heat the butter and oil. Add the pheasant pieces and the liver. Reduce heat to medium high and brown the pheasant on all sides. Add the diced carrot, shallot, thyme, salt and pepper. Cover and cook at a medium simmer for about 20 minutes. Add the sherry and the cream, stirring well. Reduce to low, do not let it boil, and cook about 5 minutes to reduce the sauce a little. Remove the liver and mash it up with the 1 tablespoon soft butter and the 1 tablespoon sherry to make a pate. Spread thinly over the bread slices and arrange them on a serving platter. Place the pieces of pheasant on top of the bread slices and cover with the sauce, which should be quite thick. If not, gently simmer it a few minutes in the pan to reduce it further, but do not let it boil.
Recipe created 2012-12-18.