For ➍3 dl fowl fond or chicken stock
2 dl medium sherry
2 dl cream
salt & pepper
400 g wild mushrooms*
olive oil
3 large branches rosemary, finely chopped
3 cloves garlic, finely chopped
lemon juice
4 pheasant fillets, skinless
Mix the stock and the sherry. Reduce on low heat to 2 dl. Add the cream, and simmer for 4 m. Season.
Shred the mushrooms. Heat some oil in a frying pan and fry the mushrooms with rosemary and garlic over high heat, about 5 m, stirring continually. Season with salt, pepper and lemon juice.
Season the pheasant fillets and brown 2 m per side in olive oil, keeping them pink inside. Cut into fine slices.
Put on a plate. Dress with the sauce around, the mushrooms on top.
Serve with a potato mash with some small pieces of sweet-sour apple.
*Cook pheasant and serve with mirin cooked endives.Shred the mushrooms. Heat some oil in a frying pan and fry the mushrooms with rosemary and garlic over high heat, about 5 m, stirring continually. Season with salt, pepper and lemon juice.
Season the pheasant fillets and brown 2 m per side in olive oil, keeping them pink inside. Cut into fine slices.
Put on a plate. Dress with the sauce around, the mushrooms on top.
Serve with a potato mash with some small pieces of sweet-sour apple.
