Pheasant with onions and mushrooms
Preparation 30 min, cooking 1 hour, medium difficulty
1 pheasant, 200 g of fresh mushrooms, 100 g of sliced bacon, 12 sweet onions, 1 small glass of cognac, 1/2 glass of broth, 100 g of butter. salt and pepper
Pluck and clean the pheasant and cut it into four parts; then wrap each one with the slices of bacon and brown them in a pan with the butter, turning them often so that they are evenly colored. Then wet the meat with Cognac, add salt and pepper and cook for about an hour, adding the broth a little at a time.
Peel the onions, wash and boil them al dente in a saucepan with boiling water; clean and slice the mushrooms. About 40 minutes before the end of cooking, add them to the meat. You can serve with croutons.