Recipe for Pheasant with Almonds and Cream Sauce
Prep
Cook
Total
Yield 4 servings
Easy to prepare and delicious. This dish can be prepared using and small game bird.
Ingredients
- 1 Pheasant or cornish hen pieces
- 1/2 cup dried marjoram
- Salt and pepper
- 2 tbs butter
- 2 onions finely chopped
- 6 cloves garlic peeled and chopped
- 1 cups Porcini mushrooms
- 1/4 cup sherry
- 8 sprigs of thyme
- 1/2 cup of almonds sliced
- 2 cups chicken stock
- 2 cups heavy cream 15%
Instructions
- Salt and pepper the pheasant or cornish hen pieces, rub with marjoram
- Using a large pot melt in the butter
- Add the onions and garlic and saute until translucent (about 4 minutes)
- Add the porcini mushroom and continue to saute for 2 minutes (if you can't find porcini mushrooms, use button mushrooms)
- Add the meat and saute on medium heat for about 3 minutes each side
- Add the sherry and bring to a boil
- Add the thyme and almonds
- Pour in the chicken stock
- Lower the heat and cook covered for about 20 minutes
- Add the cream and continue cooking for another 15 minutes, stirring frequently
Serve with boiled peeled potatoes, vegetables over a bed of pasta.
Courses dinner
Recipe by Cooking Buffalo at https://cooking-buffalo.com/pheasant-recipe-cream-sauce/