Lightly fry the poultry in butter or oil. Remove the pheasant from the pan and drain the excess fat: 1 crushed garlic clove, 1/2 chopped onion, 2 diced tomatoes (without skin and seeds), 1 bay leaf, fresh thyme, and a pinch of salt. Mix well, add 1 tablespoon of all-purpose flour, 1 1/2 cups of cream, place the pheasant back in the pan, cover, and simmer over low heat. When tender, transfer the pheasant to a baking dish and reduce the sauce. If it thickens too much, add another cup of cream and thicken with flour. Bring to a boil and pour this sauce over the poultry. Serve with mashed potatoes, buttered bread, cooked eggs, olives, and pickles.
Lightly fry the poultry in butter or oil. Remove the pheasant from the pan and drain the excess fat: 1 crushed garlic clove, 1/2 chopped onion, 2 diced tomatoes (without skin and seeds), 1 bay leaf, fresh thyme, and a pinch of salt. Mix well, add 1 tablespoon of all-purpose flour, 1 1/2 cups of cream, place the pheasant back in the pan, cover, and simmer over low heat. When tender, transfer the pheasant to a baking dish and reduce the sauce. If it thickens too much, add another cup of cream and thicken with flour. Bring to a boil and pour this sauce over the poultry. Serve with mashed potatoes, buttered bread, cooked eggs, olives, and pickles.
