Pheasants in Barbouille

Preparation of the pheasants:

Peel carrots and onions and cut into narrow slices. Gut the pheasant and cut into 8 portions. Cut mushrooms into thick strips.

Melt half of the butter in a large, ovenproof Reindl, pour in the carrots and onions and fry lightly for a few minutes. Add the pheasant pieces and brown lightly on all sides, then dust with flour and make, stirring throughout, until all the fat is absorbed.

Pour in the chicken stock, cognac, wine, season with a tiny bit of salt and pepper and bring to a boil. Reduce the temperature, cover and simmer gently for 20 minutes.

In the meantime, melt the remaining butter in another ovenproof dish. Pour in the mushrooms, bacon and onions and brown lightly at a brisk temperature. Remove the pheasant parts from the cooking liquid and add them to the mushrooms, bacon and onions in the Reindl form.

Pour the cooking liquid through a sieve over them, stir well, then cover and simmer for another 45 minutes or until the pheasant parts are cooked, if necessary. Season the sauce. Serve directly in the Reindl.

Preparation of the chicken stock:

Use the chicken from this stock cooled for leaf salads or hot as a main course with vegetables (and keep the stock).

Put the vegetables, except the onion, on the bottom of a large pot. On top, place the chicken with the giblets, the calf’s foot (provided that the

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