Pheasant Breast Fillets in Pepper Sauce
Finely chop the pheasant bones and lightly color in oil. Add the diced celery, onion, carrot and the pepper and braise at a moderate temperature in the saucepan. Pour off the oil. Extinguish with white wine and Noilly Prat, make and then fill with the chicken stock. Make again and then fill up with the … Read more