Pheasant with cream and mushrooms

Clean thoroughly the pheasant and remove its entrails present inside. Sprinkle with salt, pepper and roll up the slices of bacon. Take a pan, put a little olive oil and let Brown pheasant just prepared.

Moisten with a small glass of brandy and evaporate; Add a little salt and place on a baking tray Pheasant. Turn the oven temperature at the 230° and let warm up for 45 minutes pheasant; remove the bacon and let Cook for another 10 minutes.

For the mushroom cream: wash well and drain mushrooms. Cook for 20 minutes with a bit of olive oil and a clove of garlic; Add the chopped parsley and a pinch of salt. Add the mushrooms to the sauce and cook for 10 minutes. Add milk and blend (such as with the mini pimer). Cut pheasant into small pieces and serve with freshly prepared mushrooms cream.