Pheasant in Mushroom Gravy

Name: Pheasant in Mushroom Gravy
Yield: 30
Ingredients: 2 tablespoons of finely chopped onion; 1 tablespoon of butter or margarine; 4 1/2 kg pheasant breast without bone, cut into pieces; salt and black pepper to taste; 1 tablespoon of chopped parsley; 1 tablespoon of tomato puree; 4 tablespoons of English gravy mix; 1 teaspoon of nutmeg; 700g fresh mushrooms sliced; 1/2 liter of chicken broth; 1/2 liter of heavy cream or canned; optional: toasted flowers of paeon (toasted and garnished to resemble flowers)

1
2 tablespoons of finely chopped onion
2
1 tablespoon of butter or margarine
3
4 1/2 kg pheasant breast without bone, cut into pieces
4
salt and black pepper to taste
5
1 tablespoon of chopped parsley
6
1 tablespoon of tomato puree
7
4 tablespoons of English gravy mix
8
1 teaspoon of nutmeg
9
700g fresh mushrooms sliced
10
1/2 liter of chicken broth
11
1/2 liter of heavy cream or canned
12
optional: toasted flowers of paeon (toasted and garnished to resemble flowers)

Ingredients

1
2 tablespoons of finely chopped onion
2
1 tablespoon of butter or margarine
3
4 1/2 kg pheasant breast without bone, cut into pieces
4
salt and black pepper to taste
5
1 tablespoon of chopped parsley
6
1 tablespoon of tomato puree
7
4 tablespoons of English gravy mix
8
1 teaspoon of nutmeg
9
700g fresh mushrooms sliced
10
1/2 liter of chicken broth
11
1/2 liter of heavy cream or canned
12
optional: toasted flowers of paeon (toasted and garnished to resemble flowers)

Directions

1
Sauté the onion in butter or margarine until softened
2
Add the pheasant breast cut into pieces, salt, black pepper, parsley, tomato puree, English gravy mix, and nutmeg
3
Cook, stirring occasionally, until the liquid evaporates
4
Add the mushrooms, chicken broth, and cook until it comes to a boil
5
Simmer for 3 minutes
6
Add the heavy cream and let simmer
7
Do not let it come to a boil again
8
Serve in a dish and garnish with toasted flowers of paeon if desired
9
Serves 30 people.