Swedish Pheasant (or Chicken) In Gjetost Cream Sauce

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 pheasant, cut into pieces (or chicken, about 3 pounds)
• salt and pepper
• 1/4 cup butter
• 1 cup heavy cream
• 1 tablespoon flour
• 1 cup milk
• 1/4 cup shredded gjetost cheese
• vinegar (optional)

Recipe

• 1 sprinkle poultry with salt and pepper to taste. in a heavy frying pan, quickly brown poultry on all sides in melted butter.
• 2 reduce heat to low. pour cream over it. cover and cook over low heat about 1 hour or until very tender. turn pieces and stir cream in bottom of pan occasionally.
• 3 remove bird to hot serving platter. mix flour to a paste with a little of the milk. stir in some of the simmering liquid from the frying pan. cook and stir over low heat to blend. gradually add milk, stirring to make a smooth sauce.
• 4 just before serving, stir in cheese. heat just until cheese is melted and blended. taste sauce and correct seasoning if necessary. stir in a few drops of vinegar if desired. turn sauce into gravy boat. pass it to put over the poultry.
• 5 note: vinegar gives a slightly sweet-sour character to the sauce; add if you prefer a sharper poultry sauce.