Cream pheasant
Instructions
Clean the pheasant, then salt and pepper inside and tie it to keep it in shape.
Roast in a pan with butter, then salt, pepper, add the sliced onion and cook on moderate fire for half an hour.
Add the warm cream and lemon juice and season with a pinch of paprika, drain the onions and finish cooking the pheasant by sprinkling it with the sauce on the bottom of the harvest Bowl.
Drain the pheasant, cut into pieces, place on a serving dish, sprinkle with the sauce cooking sifted and sprinkle truffles cut into thin slices.
