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Pheasant with a lemon sauce
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IngredientsFaisan A`la creme Pheasant with lemon cream sauce serves 2 prep time 1¼ hours 1 oven ready pheasant [ about 800g ] 1 lg rasher of rindless unsmoked bacon 2 tablespoons of butter salt and pepper grated nutmeg 8 flozs of cream juice of lemon Wrap the pheasant in the bacon and truss the bird with string. Melt the butter in a heavy pan. Fry the pheasant until brown on all sides. Season with salt and pepper and the nutmeg. Cover the pan and cook over a medium heat for about 45 mins. Transfer to a serving dish. Remove the string and the bacon. Cut the pheasant in half and keep warm. In the pan fry the bacon until crisp. Stir the cream into the juices in the pan. Add the lemon juice and adjust the seasoning. Pour over the pheasant and serve You can serve with apple compote and french bread Pheasant with lemon cream sauce
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