Pheasant with cranberry and dates

Ingredients for Pheasant with cranberry and dates

Instructions for Pheasant with cranberry and dates

To prepare the Pheasant with cranberry and dates recipe, please follow these instructions:

The birds are washed and dried and rubbed with salt inside and exterior. Brown them in butter in a frying pan. Take them up, and Brown onion. Add the white wine and chicken stock, and put the birds back into the pan. Roast, covered, for 30 minutes.

Take the birds up, and cut the entire chest from with your thighs. Keep the meat hot. Pour whipping cream into the Pan, smooth with meljævning and season with salt. Halve the dates and remove the stones. Grate cranberries in a little butter and sugar in the pan until they are about to burst. Mix the dates in and warm it all through. Slice the breast meat of the legs and thighs and brystkød serve on a warm platter. Pour a little sauce over and garnish with cranberries and dates.

Serve with cooked asparagus potatoes.