Ingredients for Pheasant with Mushrooms:
- 4 to 8 pheasants filets
- 1 tablespoon mustard dyon
- 1 ½ dl - 0,6 cupcream culinary
- 60 g - 2 oz of butter
- 3 tablespoons flour
- 1 tablespoon green peppercorns
- 4 dl - 1½ cups vegetable stock or water with one vegetable stock cubes
- Salt and pepper
How do make Pheasant with Mushrooms:
Preheat the oven to 80 ° C - 176° F
Mix one tablespoon of cream with a tablespoon dyon mustard and season with salt and pepper.
Ironing now the pheasant fillets along in here.
Put some butter in a frying pan and place over high heat.
Fry the fillets for 2 minutes on each side.
Turn off the heat, cover the pan and cook for 4 minutes more yarn due to the heat of the pan.
Roll the fillets in aluminum foil and put them in the oven.
Keep the pan with the sauce to make.
Heat some butter in a pan and fry the mushrooms for about 3 minutes. Set it aside.
For the sauce:
Stir in the flour with a wooden spoon under the fat remaining in the frying pan is where you have cooked the pheasant.
Stir in vegetable stock a little at a possibly a dash of brandy.
Do not have vegetable stock, ½ liter of hot water and add a vegetable stock cube and stir until dissolved.
Scrape with a wooden spoon aanbraadsel and cooking liquid from the bottom.
Add the cream and green pepper.
Leave to boil 1 minute stirring constantly.
Season with salt and pepper.
Divide the pheasant fillets on plates.
Spoon some sauce over.
Garnish with mushrooms.
Serve with creamed potatoes, pasta, Belgian Fries,...