Swedish Pheasant (Or Chicken) in Gjetost Cream Sauce Recipe #375690
This is from "Best of Scandinavian Cooking".. Cjetost is a creamy, tan, Swedish cheese that has a rich, caramelly taste. It is really good just eaten with slices of raw apple too. I haven't made this yet.
by Debbie R.
1½ hours | 15 min prep
SERVES 4 -6
- 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)
- Sprinkle poultry with salt and pepper to taste. In a heavy frying pan, quickly brown poultry on all sides in melted butter.
- 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.
- 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.
- 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.
- NOTE: Vinegar gives a slightly sweet-sour character to the sauce; add if you prefer a sharper poultry sauce.
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5 stars