Pheasant with cream

Submitted by enr on 22 Mar 2003
Ingredients
1 young pheasant
50 g butter
1 onion
200 g cream
1 tsp (5 ml) lemon juice
pepper
salt
Method
Clean pheasant add salt, sprinkle with pepper and placed inside a piece of butter. Melt the butter is in a fireproof container, add the cut two pieces of onion, put it pheasants breast side down, watered with the heated butter and bake for half an hour in low oven. Pheasant turns bay with cream and bake until soft, from time to time the bird pour the sauce. Luke removed and added to the sauce lemon juice.
Containers:
Difficulty
Average
Tested
0 users
22 Mar 2003
Author
vg