Contributed by: From Uwe and Madlon of the Lochaven Inn (on Maple Lake)
- 1 Pheasant (approx. 800 g)
- 40 g sliced bacon to cover the meat
- 50 g bacon diced
- 50 g butter of margarine
- 1 cooking onion
- 4 peppercorns
- 1/4 - 1/2 litre hot water
- 3 tbsp. Sour cream
- 2 tsp. cornstarch
Wash pheasant thoroughly and dry. Salt inside and out, cover with sliced bacon and tie with string.
Fry diced bacon add butter (margarine), pheasant and cook until brown on all sides. Add quartered
onions, peppercorns and hot water. Bring to a boil and simmer on low heat for approx 40 minutes (total
cooking time approx. 60 minutes) . Add sour cream for last 10 minutes. Remove pheasant cut strings and
cut into portions.
Strain the remaining liquid, bring to a boil and thicken with corn starch. add salt to taste.
Present pheasant on a platter of sliced romaine lettuce with mashed potatoes. Accompained with a
glass of your favourite red wine.
You may also serve this cold surroun$ed with mandarins, cherries and red grapes on a