"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sun-Kissed Pheasant Recipe

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This recipe for Sun-Kissed Pheasant, by , is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Palen
Added: Thursday, September 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 Pheasants, breast only, whole or in pieces
2/3 c. flour
3 T. margarine or butter
3 T. olive oil
1 1/2 c. orange juice
1 c. dry white wine
Fresh oregano, rosemary, and parsley

Directions:
Directions:
Shake pheasant breasts in bag with flour. Hear margarine or
butter and olive oil in skillet. Add pheasant breasts and cook until
browned, about 10-12 minutes. Transfer pheasant to warm
platter. Drain and discard fat from skillet. In same skillet,
combine remaining ingredients. Bring to a boil. Reduce heat to
low. Return pheasant to skillet. Cover. Simmer for 40-50- mn.,
or til meat is tender. Serve over rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
an hour

 

 

 

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