Wild Game Recipes - Pheasant Recipes

Pheasant in Cream

• 2 pheasants
• 1 1/2 tbsp. roux
• Fresh nutmeg, grated
• Rouennaise covered croutons

Brown seasoned birds in liberal amount of butter. Cover and let birds simmer in their own juices over low heat until tender. Combine roux, cream, and nutmeg; stir until smooth. Pour over birds and cook an additional few minutes, basting birds with cream. Remove birds and place on croutons. Blend sauce and pour over birds.