Perdrix En Casserole Recipe
Ingredients
| 1 plump partridge or pheasant (2 lbs) | ||
| Soft butter | ||
| Thin slices pork fat | ||
| 6 cooked pearl onions or 4 small onions | ||
| 6 cooked baby carrots | ||
| 6 mushroom caps | ||
| 6 cooked potato balls | ||
| 2 or 3 tbs butter | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| 1/4 cup light brown sauce | ||
| 2 tbs of 35 percent cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub the bird with soft butter and season with salt and pepper.
Cover with very thin slices of pork fat.
Roast in a preheated oven at 450F for 30 to 35 minutes or until tender.
Saute all vegetables in 2 or 3 tablespoons hot butter.
Remove the bird to a serving casserole and cover with the vegetables.
Keep hot.
Remove excess fat from the roasting pan and add the wine, light brown sauce and cream.
Simmer for a few minutes.
Taste for seasoning and strain over the bird and vegetables in the casserole.
Cover with very thin slices of pork fat.
Roast in a preheated oven at 450F for 30 to 35 minutes or until tender.
Saute all vegetables in 2 or 3 tablespoons hot butter.
Remove the bird to a serving casserole and cover with the vegetables.
Keep hot.
Remove excess fat from the roasting pan and add the wine, light brown sauce and cream.
Simmer for a few minutes.
Taste for seasoning and strain over the bird and vegetables in the casserole.
Chef
