Pheasant
- Hunter (from Pheasants Forever Essential Game
Bird Recipies)
Marian Kieler — Dubuque, IA
INGREDIENTS
1 pheasant, cut into pieces
1/4 cup butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 can (10 3/4 oz.) condensed beef broth
1/2 cup dry white wine
Cooking Instructions
In large skillet, brown pheasant in
butter. Remove pheasant from pan and set aside. In same pan,
mix flour, salt, thyme and pepper. Add beef broth and wine.
Return pheasant to pan; cover and cook slowly until tender.
(Another
version - after pheasant is browned, cover with 1 cup cream
and 1 can cream of mushroom soup. Season with onion, salt
and pepper. Cook slowly until tender. This makes a delicious
gravy.)
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