Pheasants in cream sauce

Ingredients for Pheasants in cream sauce

Instructions for Pheasants in cream sauce

To prepare the Pheasants in cream sauce recipe, please follow these instructions:

Rub the redecorated pheasants with salt and pepper. Brown them in butter on all sides in a large frying pan. Turn down the heat and add half the broth and cream. Let fasanerne småsimre in ca. 50 minutes.

Take them up and cover with foil. Pour the rest of the broth and the cream into the Pan and boil up and smooth to gravy. Season with red currant jelly, salt and pepper.

Server with asargeskartofler and Waldorfsalat.