Difficulty:[usr 2]
Soak the pearl onions in a little cold water to make them easier to peel
Cut the ham into thin slices.
Salt and pepper the bridled pheasant. In a casserole, melt 30 g of butter with the oil, brown the pheasant on all sides, add 10 cl of Folle Blanche, cook for 20 minutes.
Add the onions, thyme and ham, mix and continue cooking for 20 minutes over low heat.
Prepare the cream of peas, immerse them in salted boiling water, cook for 15 minutes, then drain them and pass them through a vegetable mill or blender to puree them. Pour this puree into a saucepan, add the rest of the butter and the cream, salt and pepper from the mill and heat over very low heat for 5 minutes, stirring regularly.
When the pheasant is cooked, cut it up, place the pieces on a serving platter, add the onions, ham and cream of peas.
Serve immediately.
Note:You can surround your poultry with a bard of bacon and to keep it soft put a small Swiss cheese inside.
