Pheasant In Cream
Brown the pheasant pieces in a liberal amount of butter in a large covered skillet or casserole over a medium flame. Brown pheasant pieces on all sides cover and let the birds simmer in their own juices over low heat until tender.
Combine 1 ½ tbsp. Roux and 1 cup cream, add a grating of nutmeg, stirring until smooth. Pour over birds. Cook an additional few minutes, basting the birds with the cream.
Remove the birds to Rouennaise covered croutons, blend sauce and pour over birds.
If you enjoy a bit of crunch in the sauce, add celery, which has been sliced on the diagonal and steamed in a small amount of water for 5 minutes no longer!
From John Beimborn