Swedish Pheasant (Or Chicken) in Gjetost Cream Sauce

Debbie R.'s Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 1 pheasant , cut into pieces (or chicken, about 3 pounds)
• salt and pepper
• ¼ cup butter
• 1 cup heavy cream
• 1 tablespoon flour
• 1 cup milk
• ¼ cup shredded gjetost cheese
• vinegar (optional)

Directions:

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.