This is a family recipe from a customer, Georgiana
Difficulty Level:
one-star
Type of dish:
Main
Ingredients:
1 pheasant or 6 breasts
6 slices of bacon
1/2 small butter
Flour
2 egg yolks
1/2 pt cream
White breadcrumbs
Sunflower oil/butter
Sherry
2pts of pheasant stock
Preparation Method:
Boil the pheasant to make a stock or cook breast in wine for 1/4 hour.
Melt butter add flour to make a roux, thin down with sherry and stock. About 2 pints.
Carefully add 2 egg yolks & 1/2 pt cream beat together. Add to the stock.
Mix in the stripped pheasant or shredded breast.
Place on an ovenproof dish. Cover with fried breadcrumbs and dot over just cooked bacon.
Cover with foil and cook 1hr at 190degrees
Hints and Tips:
This is a wonderful recipe, and is perfect when served with seasonal vegetables.
We are coming to the end of our fallow venison season. We may not be able to for fill online orders for a couple of weeks after you have placed an order. Please phone or e-mail before ordering to check availability.
