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2 prepared pheasants
90 g flour, seasoned with salt and pepper
pinch of paprika
60 ml oil
60 g butter or margarine
140 ml white wine
140 ml stock
430 ml double or heavy cream
30 ml chopped tarragon
1 small can peeled chestnuts, drained and
roughly broken
salt and pepper |
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Method :
Cut the pheasants into quarters
and trim off the wing and leg ends. Dredge in the flour. Heat the oil in a large frying pan
and drop in the butter. When the fat is hot, add the
pheasant pieces in one layer. Brown pieces on both sides over
high heat. Reduce the heat and add the wine
and stock. Cover the pan and cook for 5
minutes over moderate heat. Uncover, and simmer about 20
minutes or until tender. Breast pieces will cook more
quickly, so remove them to a plate and keep warm while cooking the
remaining pheasant. Remove all the pheasant from the
pan when tender, and skim off all but 15 ml of the fat, leaving the
browned juices. Add the cream and scrape the pan
to deglaze. Add the tarragon and bring the
cream to the boil, stirring constantly. Allow to reduce by about half. Stir in the chestnuts and cook
them briefly to heat through. Season to taste with salt and
pepper and serve with the pheasant.
Serves 4 - 6
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