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LOCATION: Recipes >> German >> Pheasant 01

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Pheasant (Fasan) - Germany
Yield: 4 servings

1 pheasant
salt and pepper
1 lg slice bacon
butter
1/2 c cream
1 tb flour
1 c beef stock

Rub pheasant inside and out with salt and pepper and cover breast
with bacon. Melt butter in casserole dish and roast pheasant in
ti, basting frequently, in a medium (350 F) oven for about an hour.
Pour cream over it and return briefly to the oven. Remove from
casserole dish and keep warm. To the drippings add flour and blend
smoothly. Add beef stock and stir until the gravy thickens slightly.

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