Faisan à la crème



  • 1/2 cup flour (mixed with 1 teaspoon of salt and 1 teaspoon of black pepper)
  • 2 pheasants (smashed)
  • 2 slices of ham
  • 4 tablespoons of refined oil
  • 2 tablespoons of lemon juice
  • 1/2 cup apple cider vinegar
  • 2 cups cream

Sprinkle the spiced flour on a large plate. Dip the pheasant pieces in flour and shake off the excess flour. Place the ham in a large heavy skillet and cook over medium heat for 10-12 minutes until well browned.

Remove the hams to a plate with the slotted ladle.

Put the pheasant pieces in the pan and fry both sides for 3-4 minutes. Cover the pan and cook the pheasants for 25 minutes on low heat until they become soft. (Remember with a sharp knife to see if they are cooked, if the water that comes out is colorless, the pheasants are cooked.)

Remove the pheasant pieces to a heated serving plate with tongs and let them stay warm.

Leave 1 tablespoon of oil in the pan and pour off the excess. Put the pan on medium heat and pour out the lemon juice and apple cider vinegar; Boil after mixing well. After it starts to boil, cook for 5-6 minutes, stirring constantly, until the sauce has absorbed two-thirds. Turn down the heat and add the cream.

Add the cooked ham slices and cook for 4 minutes, stirring occasionally. Take the pan off the heat and pour the sauce over the pheasants on the serving plate and serve.

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