Yield: 6 servings
|\N \N||Salt & pepper to taste|
|6 ounces||Of butter-melted|
|3 \N||Or 4 shallots|
|½ cup||Dry white wine|
|½ cup||Chicken broth|
|1 \N||Bay leaf/pinch of thyme|
|2 \N||Sprigs of parsley|
|1 bunch||Fresh tarragon|
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Combine flour, salt and pepper and coat pheasant pieces, reserve any leftover flour. Brown lightly on all sides in melted butter for four or five minutes. Cut the shallots very fine and spread over pheasant.
Simmer for a few minutes. Add wine, chicken broth and herbs, using only the stems of the tarragon and saving leaves for the sauce. Cover and simmer for twenty five minutes or until the pheasant is tender.
To make the sauce, add to the pan juices, the cream and the remaining flour. Simmer gently until the sauce thickens. Strain the sauce over the pheasant, garnish with the tarragon leaves, whole or chopped.