Pheasant with cream sauce
Instructions
Add salt and pepper pheasant internally.
Wrap it up with the bacon thinly sliced protecting the chest and tie it with the white kitchen Twine.
In a pan heat two tablespoons of olive oil and a knob of butter, lay the bird and let Brown.
When is colorful, salt a little too outside and Cook, covered, for about 30 minutes.
Sprinkle the pheasant with a few tablespoons of cream and cook for 15 minutes, adding more often with his sauce.
Finally, add a few drops of sauce lemon, serve.
Accompanying wines: Barbera d'Alba Superiore D.
O.
C.
, Chianti Classico Riserva DOCG ", Regaleali Rosso Del Conte IGT Sicilia.
Ingredients and dosing for 4 persons
- 1 pheasant
- 130 g of bacon
- A few tablespoons of cream
- 1 walnut butter
- Few drops of lemon juice
- 2 tablespoons of olive oil
- Salt
- Pepper