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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 3 |
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This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!! Ingredients:
1 (2 1/2 lb) pheasants, dressed |
1/4 cup all-purpose flour |
1/2 cup butter or 1/2 cup margarine |
1 onion, chopped |
1 stalk celery, chopped |
1 cup chicken broth |
1 cup whipping cream |
3 whole allspice |
2 tablespoons sherry wine |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups cooked wild rice |
Directions:
1. Cut pheasant into quarters.
2. Dredge pieces in flour.
3. Melt butter in oven-safe skillet over medium-high heat.
4. Add pheasant, and cook until browned on both sides, turning once.
5. Add onion and next 7 ingredients.
6. Put oven-safe skillet in oven.
7. Bake, covered, at 350°F for 1 1/2 hours or until tender.
8. Remove pheasant from skillet, and keep warm.
9. Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
10. Serve with pheasant and rice.
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