Pheasant fillet with bacon and mushrooms

Wrap each pheasant fillet with 2 slices of bacon.

Ris the leaves of the thyme.

Melt the butter in a large frying pan and fry the pheasant fillets over medium heat in 3 min. Brown. Take out of the pan.

Meanwhile, cut the celery into thin bows and halve any large mushrooms.

Add the celery, mushrooms, thyme and flour to the remaining shortening and cook for 1 min on medium heat.

Season regularly and season with pepper and salt.

Pour in the sherry, stir and add the whipped cream after 1 min. Bring to boil.

Turn down the heat, put the pheasant fillets in the pan and fry the lid on the pan for 8 minutes on low heat. Garnish with the thyme.