Fry the pheasant fillets in the pan until golden brown and then
bake them, covered, in the oven at 185°C for a further 20
minutes.
Make the sauce: reduce the chicken stock and add Bailey's or
another cream liqueur. Season to taste with salt and pepper.
Thicken the sauce if necessary.
Photo: here a presentation with mashed sweet potatoes and
pears in red wine.
pheasant with cream liqueur
Bailey's
chicken stock
salt & pepper
Fry the pheasant fillets in the pan until golden
brown and then bake them, covered, in the
oven at 185°C for a further 20 minutes.
Make the sauce: reduce the chicken stock and
add Bailey's or another cream liqueur. Season
to taste with salt and pepper. Thicken the sauce
if necessary.
Photo: here a presentation with mashed sweet
potatoes and pears in red wine.
pheasant with
cream liqueur
Bailey's
chicken stock
salt & pepper
