Roasted Pheasant with White Sauce Recipe
Ingredients
| Pheasants | 2 | |
| Melted butter | 2 Tablespoon | |
| Onions | 3/4 Cup (16 tbs) | |
| 2 stalks of celery, chopped | ||
| 1 bouquet of spice (1 bay leaf, 1 sprig of thyme, 1 sprig of parsley) | ||
| White sauce | 2 Cup (16 tbs) | |
| Cream | 1/2 Cup (16 tbs) | |
| Brown sauce | 1 Cup (16 tbs) | |
| Watercress | 1 Cup (16 tbs) (GARNISH) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 350°F (180°C).
Place the pheasants in a casserole, and brush them with the melted butter; season.
Cook in the oven for 30 minutes and add small onions and celery; continue cooking for 15 minutes.
Remove the pheasants, onions, and celery from the casserole; keep warm.
Add the bouquet of spices and the white sauce; cook over medium heat and reduce by half.
Add the 35% cream and brown sauce.
Let simmer until the sauce is reduced by half.
Strain the sauce and keep warm.
Place the pheasants on a serving platter and cover with sauce.
Garnish with watercress and serve.
Place the pheasants in a casserole, and brush them with the melted butter; season.
Cook in the oven for 30 minutes and add small onions and celery; continue cooking for 15 minutes.
Remove the pheasants, onions, and celery from the casserole; keep warm.
Add the bouquet of spices and the white sauce; cook over medium heat and reduce by half.
Add the 35% cream and brown sauce.
Let simmer until the sauce is reduced by half.
Strain the sauce and keep warm.
Place the pheasants on a serving platter and cover with sauce.
Garnish with watercress and serve.
Chef
