Pheasant fillet with bacon and mushrooms

Name: pheasant fillet with bacon and mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 pheasant fillet; 8 paste bacon; 4 twig fresh thyme; 30 g unsalted butter or margarine; 2 stem celery; 200 g mushrooms for the woks; 1 el wheat flour; 100 ml cream sherry; 200 ml fresh cream

Stew with pheasant fillet, smoked bacon, thyme, celery, mushrooms, whipped cream and cream sherry.

Ingredients

Directions

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.