Smothered Pheasant or Grouse |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is from a cool cookbook called The Washington Cookbook which features recipes collected from Washington state and published in 1982. Not one I have tried, but I am happy to up the number of wild game recipes on zaar. The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments. Ingredients:
2 pheasants or 4 grouse |
1 tablespoon salt |
1/2 cup flour |
4 tablespoons butter, divided |
1/4 cup chopped celery |
1/4 cup chopped onion |
1/2 cup water, boiling |
Directions:
1. Skin, wash, and quarter your pheasant or grouse.
2. Preheat the oven to 350°F.
3. Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
4. Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
5. Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
6. Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
7. Bake for 1 hour or until the meat is tender.
8. Serve at once.
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