posted by Sally OH 02-10-100 3:17 PM
Pheasant (or Rabbit) in Tarragon Mustard Sauce
2 pheasant
1/2 tsp. salt
freshly ground pepper
1 Tbl. flour
1 Tbl. each butter and oil
1/4 cup each chopped onion, carrot, celery
3/4 cup chicken broth
1/4 cup dry vermouth
1/2 tsp. dried tarragon, crumbled
3/4 cup whipping cream
2 T. Dijon mustard
1 tsp. minced parsley
Season pheasant with salt and pepper. Sauté in butter and oil over high heat until golden. Remove to a platter.
Reduce heat to medium and cook onion, carrot, and celery for 5 minutes, until softened. Add flour and stir 3 minutes. Blend in broth, wine, and tarragon, scraping up browned bits. Return pheasant and any juices.
Bring to a boil, reduce heat to barely simmering, cover and cook until tender, basting
occasionally, about 45 minutes.
Transfer pheasant to a platter and keep warm in a 180* oven.
Strain sauce pressing liquid from the vegetables (if it is just family, we leave the veggies in). Degrease if
need be. Stir in cream and boil until thick and reduced, 4-5 minutes. Add mustard and parsley.
Serves 2-3