WILD GAME Recipes

 

PHEASANT IN CREAM

 

INGREDIENTS:

2 pheasants
1 1/2 tbsp. roux
Fresh nutmeg, grated
Rouennaise covered croutons

Directions:

Brown seasoned birds in liberal amount of butter. Cover and let birds simmer in their own juices over low heat until tender. Combine roux, cream, and nutmeg; stir until smooth. Pour over birds and cook an additional few minutes, basting birds with cream. Remove birds and place on croutons. Blend sauce and pour over birds.

 

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