Pheasant Catalaine

Ingredients for Pheasant Catalaine

Instructions for Pheasant Catalaine

To prepare the Pheasant Catalaine recipe, please follow these instructions:

Fasanerne cleaned, picked and seasoned with salt and pepper and FRY in nut brown butter for about 15 minutes, in which the entire mushroom fry with ca. 20 minutes. or to fasanerne are tender. Fasanerne is taken up, cutting out for 4 people, and the pieces are kept warm in a deep serving dish. Fund in frying pan, add the halved and pitted grapes as some gruel is a moment and that tilæsttes port and whipping cream. It all boils slowly, for the sauce is smooth, in which it is poured over the pheasant pieces, served with roasted chestnuts and the butter fried pillekartofler.