Pheasant in Cream Sauce

For the pheasant in cream sauce, salt, pepper and wrap the pheasant in bacon.

Then let it roast in the tube covered with butter and the remaining ingredients and pour red wine.

After about 1 hour, pass the juice through a sieve and thicken with a little flour and cream.

Pour the cream sauce over the pheasant and serve hot.

Preparation Tip:

A wonderful pheasant recipe perfect for game fans!

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