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Рецепт Pheasant In Cream Sauce ( Fagiano Alla Crema )
by Global Cookbook

Pheasant In Cream Sauce ( Fagiano Alla Crema )
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Ингредиенты

  • 1 x young pheasant
  • 1 x salt and pepper
  • 1 sm onion peeled
  • 1 Tbsp. oil
  • 25 gm butter
  • 150 ml double cream
  • 2 tsp lemon juice
  •     cooked peas
  •     cooked small carrots

Инструкции

  1. Season the cavity of the pheasant liberally with salt and pepper and insert the onion.
  2. Heat the oil and butter in a flameproof casserole add in the pheasant and brown lightly all over.
  3. Turn the bird breast side down and surround with the giblets if using.
  4. Cover and cook in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 30 min.
  5. Tum the pheasant pour over the cream and continue cooking basting occasionally for 20 to 30 min till tender.
  6. Transfer the pheasant to a warmed serving dish and keep warm.
  7. Throw away the giblets if used.
  8. Add in the lemon juice to the sauce and season with salt and pepper to taste.
  9. Cook stirring over moderate heat till smooth and thickened.
  10. Pour over the pheasant and gamish with peas and carrots to serve.
  11. Serves 3 to 4