1 large pheasant
1 cup double cream
1 cup wine or port
1 clove garlic
4 oz mushrooms
Several rashers of bacon
1 tablespoon of butter
Salt and pepper
Tarragon
Bouquet garni
Method:
Clean the pheasant and rub with the garlic which has been crushed in salt. Sprinkle with freshly-ground black pepper.
Fry in the butter and put in a casserole dish with all the cooking liquid, the bouquet garni, tarragon and wine. Put the bacon over the pheasant.
Cover and cook until almost tender then remove the bacon and herbs and add the cream. Cook gently for another 10 minutes.
Just before serving add the mushrooms and leave for 5 minutes to allow them to heat through.
Go to What to Buy for details about organic dairy products.
