Fricassee of Pheasant with Mushrooms and Pearl Onions
Pheasant (ready to cook, about 1 kg)
- 1 bunch
Soup vegetables (carrot, leek, parsnip) (250 grams, such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
freshly ground Pepper
- 300 grams
- 40 grams
- 2 tablespoons
Pastry flour (heaped)
- 100 milliliters
dry White wine
- 150 milliliters
Rinse the pheasant. Peel the onion, lard with cloves and bay leaves. Trim, rinse and chop the soup vegetables. Cover the pheasant in a pot of cold water and slowly bring to a boil. Skim foam conscientiously. Once foam stops rising, add the soup vegetables and the studded onions, season with salt and pepper. Add juniper and allspice. Cook at low temperature for approximately 30 minutes, until liquid runs clear when the meat is pierced.
Meanwhile, peel the onions, clean the mushrooms and chop. Lift the cooked pheasant from the broth, let cool slightly and cut up into pieces. Filter the broth through a fine sieve.
Melt the butter in a saucepan, cook the mushrooms until lightly browned. Dust the onions with the flour and cook until soft. Add the white wine and 300 ml (approximately 1 1/4 cup) of pheasant broth and bring to a boil while stirring. Pour in the cream and add pheasant. Simmer about 5 minutes at low temperature, stirring often. Season with salt and pepper and add the pheasant. Garnish with flat-leaf parsley and serve from the pot.