
Serves 6
INGREDIENTS:
2 pheasants, cut into serving size pieces
1/4 cup flour, seasoned with salt and pepper
4 tbsp. oil
4 tbsp. butter
1 garlic clove
1 cup chopped onion
1 cup Sauterne or dry white wine
1 tbsp. sugar
1 sm. can chopped mushrooms or 1 cup thickly sliced fresh
1 small can sliced black olives
1 1/2 cups chicken broth
PREPARATION:
Dredge pheasant meat in seasoned flour, shake off excess flour. Saute in shortening and butter. Remove pheasant to slow cooker or roasting pan. Mash garlic clove in skillet juices, add onion, wine, sugar, mushrooms, olives, and broth.
Heat to bubbling and simmer five minutes. Pour over pheasant. Heat in slow cooker/Crock Pot on low 5-6 hours or in covered roasting pan at 325 degrees for at least 1 1/2 hours. I prefer the slow cooker/Crock Pot method as it's a long slow cooking and mingles the flavors better. The meat will cook to the point of falling off the bone.
Serve with wild rice. Enjoy!
Image from Google Images
1 comment:
Ok, I didn't actually have any of the pheasant on Sunday, but it smelled wonderful! Glad you posted the recipe.
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