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Fasan Geschmort Mit Pilzen – Braised Pheasant with Mushrooms

Serves: 4

Ingredients:

1 Pheasant, dressed

Juice of 1 Lemon

Freshly Ground Black Pepper

45g / 1½oz Butter

4 Thin Slices Bacon

½ cup / 4 floz Madeira or Sweet Sherry

1 cup / 8 floz Beef Stock

250g / 8oz Button Mushrooms, finely sliced

4 tbsp Cream

1 tsp Flour

Instructions:

Paint the pheasant with half the lemon juice and sprinkle with salt and pepper. Melt the butter in a heavy lidded casserole and brown the pheasant.
Wrap the bird in the bacon and secure the bacon with string.
Sprinkle the outside with the rest of the lemon juice and brown the bacon on all sides.
Add the onion, half the Madeira or sherry and the stock. Cover and braise over low heat. Gradually add the rest of the Madeira.
Total braising time, depending on the age of the bird is between 45 minutes and 1½ hours.
Twenty minutes before the bird is ready, add the mushrooms.
Mix the cream with the flour and add it to the cooking juices. Cook gently for another 5 minutes and season.
Remove the bacon, carve the bird and return the pieces to the casserole with the sauce and mushrooms. Serve it from the dish with dill potatoes.