Authentic home cooking from France, with US measurements. Originally published on Cookpad France as Fricassée de faisan au Porto
Pheasant Fricassee with Port
Alexis Leroux @Alexis
Pheasant Fricassee with Port
Open in Cookpad AppSteps
- 1
Cut the pheasant into pieces.
- 2
Melt the butter in a skillet with a little oil.
- 3
Sear the pheasant pieces until halfway cooked.
- 4
Deglaze with the Port wine and let it reduce without removing the pheasant.
- 5
Add the veal stock and let it simmer for a bit.
- 6
Remove the pheasant pieces.
- 7
On low heat, add the sour cream and mix well.
- 8
Turn off the heat and finish by stirring in pieces of butter.
- 9
Return the pheasant pieces to the sauce, or serve them separately.
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https://cookpad.wasmer.app/us/recipes/17085016
