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Irene Recuber
Pheasant fillet with bacon and mushrooms
Stew with pheasant fillet, smoked bacon, thyme, celery, mushrooms, whipped cream and cream sherry.
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Ingredients
Directions
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Wrap each pheasant fillet with 2 slices of bacon.
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Ris the leaves of the thyme.
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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.
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Meanwhile, cut the celery into thin bows and halve any large mushrooms.
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Add the celery, mushrooms, thyme and flour to the remaining shortening and cook for 1 min on medium heat.
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Season regularly and season with pepper and salt.
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Pour in the sherry, stir and add the whipped cream after 1 min. Bring to boil.
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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.
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Nutrition
450Calories
Sodium15% DV355mg
Fat46% DV30g
Protein66% DV33g
Carbs2% DV7g
Fiber8% DV2g
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