Season the 1200g pheasant with 5g salt and 2g pepper, then brown it thoroughly in 30g of butter in a heavy pot.
Add 150g lardons, 150g chopped shallots, 250g button mushrooms, 1g bay leaf, and 5g thyme to the pot, sweating them until softened.
Pour 60g Calvados over the pheasant and carefully ignite to flambé, then add 200g wine and 400g chicken stock.
Sesli anlatım, porsiyon ayarı ve daha fazlası
