- 1 bridled pheasant
- 500 g frozen peas
- 250 g baby pearl onions
- 200 g black pork ham
- 50 g butter
- 20 g cream
- 1 tablespoon sunflower oil
- 10 cl Folle Blanche (Armagnac)
- Thyme sprigs
- Salt and freshly ground pepper
- Prep time: 20 minutes
- Cook time: 45 minutes
Difficulty: Intermediate
- Soak the baby pearl onions in cold water to loosen their skins for easy peeling.
- Thinly slice the black pork ham.
- Season the pheasant generously with salt and pepper. In a large casserole, melt 30 g of butter with the sunflower oil over medium heat. Brown the pheasant on all sides, then deglaze with 10 cl Folle Blanche. Simmer for 20 minutes.
- Add the peeled onions, thyme sprigs, and ham slices. Stir gently and continue cooking on low heat for another 20 minutes, until the pheasant is tender.
- Meanwhile, prepare the pea cream: Boil the peas in salted water for 15 minutes. Drain, then purée using a vegetable mill or blender. Transfer to a saucepan, stir in the remaining 20 g butter and cream. Season with salt and pepper, then heat gently for 5 minutes, stirring to achieve a silky texture.
- Carve the pheasant and arrange on a platter with the onions, ham, and pea cream. Serve immediately for optimal flavor and tenderness.
Chef's Note: For extra moisture, bard the pheasant with bacon and stuff with a small piece of Swiss cheese before cooking.
