Creamy Pheasant with Mushrooms

Ingredients

• 1 kg Pheasant (Approximately 1 kg)
• 2 Petit-suisse cheese (For stuffing the pheasant)
• 2 Onions (Sliced; some for the casserole, the rest with the mushrooms)
• 2 gousses Garlic (Sliced; some for the casserole, the rest with the mushrooms)
• Carrots (Cut into fairly large chunks; quantity not specified)
• Brown mushrooms and chanterelles (Quantity not specified)
• 1 verre White wine (For deglazing; glass volume not specified)
• 1 verre Stock (The transcript specifies chicken stock; glass volume not specified)
• 1 verre Water (Glass volume not specified)
• 200 ml Heavy cream (One carton according to the transcript)
• 1 c. à soupe Whole-grain mustard (A small tablespoon)
• 1 feuille Bay leaf
• Butter (For sautéing the mushrooms; quantity not specified)
• Oil (The transcript mentions using a little with the butter to sauté the mushrooms; quantity not specified)
• Lemon juice (A little, for deglazing the mushrooms)
• Salt (Adjust to taste; the transcript specifies smoked salt for seasoning the petit-suisse cheese)
• Pepper (Adjust to taste)
• Thyme (The transcript indicates adding it to the petit-suisse cheese; optional in the description)
• Garlic powder (Optional, suggested in the description)
• Parsley (A little, for sprinkling when serving; mentioned in the transcript)

Steps

1. 1

   Slice the onions and the two garlic cloves. Cut the carrots into fairly large chunks so they retain some bite during cooking.

2. 2

   Season the petit-suisse cheese with smoked salt and pepper. Add thyme if desired; the description also suggests adding a little garlic powder, optionally.

3. 3

   Stuff the pheasant with the seasoned petit-suisse cheese. The transcript indicates that the legs are tied and the cavity is trussed closed to prevent the stuffing from escaping.

4. 4

   In a Dutch oven, brown the pheasant on all sides. Set it aside.

5. 5

   In the same Dutch oven, sauté some of the onions and garlic with the carrots. Season with salt and pepper, then add a bay leaf; thyme may also be added according to the transcript.

6. 6

   Let the vegetables brown for approximately 10 minutes over low heat, as indicated in the transcript.

7. 7

   Deglaze with the glass of white wine.

8. 8

   Return the pheasant to the Dutch oven. Add the glass of stock and the glass of water.

9. 9

   Cover and simmer over low heat for approximately 1 hour.

10. 10

    While the pheasant is cooking, sauté the remaining onions and garlic in a skillet with butter and a little oil, as indicated in the transcript.

11. 11

    Add the brown mushrooms and chanterelles. Season with salt and pepper, then brown them well.

12. 12

    Deglaze the mushrooms with a little lemon juice, then set them aside.

13. 13

    At the end of cooking, remove the pheasant from the Dutch oven and set it aside.

14. 14

    Add the mushrooms to the Dutch oven, then stir in the whole-grain mustard and heavy cream.

15. 15

    Let the sauce thicken gently for 5 minutes. Taste and adjust the seasoning if necessary.

16. 16

    Return the pheasant to the sauce. Sprinkle with a little parsley, as in the transcript, and serve. The description recommends serving it with steamed potatoes.

Notes

The quantities of carrots, mushrooms, butter, oil, lemon juice, salt, and pepper are not specified. The glass volume is not indicated. Steamed potatoes are suggested as an accompaniment, but their quantity is not provided.

Nutrition per serving

• main course
• game
• slow-cooked
• Dutch oven
• autumn
• French
• gluten-free