- 2 medium-size, ready-to-cook pheasants
- 7 tablespoons [105 g] soft butter
- 1 tablespoon [15 mL] vegetable oil
- 1 cup [250 mL] finely chopped onion
- 2 cups [500 mL] dry red wine
- 1 cup [250 mL] cold chicken broth
- 1 bay leaf
- Salt, to taste
- Freshly ground pepper, to taste
- Bacon slices
- 2 cups [500 mL] freshly sliced mushrooms
- 2 tablespoons [30 mL] flour
- 1 cup [250 mL] heavy cream [35% m.s.g.]
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- Wash pheasants under cold, running water; wipe dry inside-out.
- Rub inside of birds with 1 tablespoon [15 g] soft butter.
- Tie birds.
- Into a heavy-bottom cast-iron casserole, heat together 2 tablespoons [30 g] butter and vegetable oil.
- Brown pheasants on all sides, over high heat.
- Transfer birds onto a plate.
- Add chopped onion to casserole; cook, stirring, for 5 to 8 minutes.
- Pour in dry red wine; bring to a boil.
- Pour in cold chicken broth, add bay leaf, salt and freshly ground pepper.
- Transfer birds into mixture, along with juices.
- Cover birds with bacon slices.
- Cover casserole; roast into a preheated 350°F [180°C] oven for approximately 1 hour 15 minutes, until pheasants are tender.
- Every once in a while, sprinkle birds with cooking juices while roasting.
- Check for doneness, pricking birds.
- Remove pheasants from casserole; cover birds with al foil while preparing sauce.
- Remove bay leaf from casserole.
- Into a saucepan, melt remaining 4 tablespoons [60 g] butter.
- Stir-fry mushroom slices for 3 minutes.
- Stir in flour; mix into cooking juices.
- Pour in cream; cook until thickened.
- Check for seasonings and serve.
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