Pheasant in Cream Sauce from The Times Calendar Cookbook by Katie Stewart
Pheasants are usually roasted but it makes a change to braise or casserole them. They don’t want elaborate treatment, just a simple recipe like this one.
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Cooking tools:
- Butcher's twine
- Flameproof casserole
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Fine-mesh sieve
- Citrus press
- Tongs
Ingredients
- salt and freshly milled pepper
- juice of ½ lemon
- 3 dl/½ pint double cream
- 1 onion
- 75 g/3 oz butter
- 1 large pheasant
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