Pheasant Beau Sejour Recipe
Pheasant Beau Sejour is a yummy well flavored dish that will definitely be a winner at the next party you host. I served the Pheasant Beau Sejour Sauce last week for my parents and they loved it. Don’t miss this one out.
Ingredients
| Pheasants | 2 Pound, cut into pieces | |
| Salt | 2 Teaspoon | |
| Ground pepper | 1 To taste | |
| 1/3 cup butter, approximately | ||
| Garlic | 8 Clove (5gm) | |
| Bay leaves | 6 | |
| Thyme | 2 Teaspoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1 1/2 cups brown sauce or canned beef gravy | ||
| Cold butter | 1/4 Cup (16 tbs) | |
| Parsley | 2 Teaspoon, chopped | |
Directions
Season the pheasants with salt and pepper.
In a dutch oven or casserole, brown the birds slowly on all sides in one-third cup of butter.
Add the garlic, bay leaves, thyme and wine.
Cover and simmer until the meat is tender, about fifteen to thirty minutes.
Transfer the pheasants to a hot platter and keep them warm.
Add the beef gravy to the casserole and cook, stirring with a wire whisk, until smooth.
Remove from the heat and stir in the quarter cup of cold butter.
Pour the sauce over the pheasants and sprinkle with chopped parsley.
In a dutch oven or casserole, brown the birds slowly on all sides in one-third cup of butter.
Add the garlic, bay leaves, thyme and wine.
Cover and simmer until the meat is tender, about fifteen to thirty minutes.
Transfer the pheasants to a hot platter and keep them warm.
Add the beef gravy to the casserole and cook, stirring with a wire whisk, until smooth.
Remove from the heat and stir in the quarter cup of cold butter.
Pour the sauce over the pheasants and sprinkle with chopped parsley.
Chef
