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California Pheasant Recipe

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This recipe for California Pheasant, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Hanigan
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
breasts from 2 pheasants
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
1 clove garlic, crushed
1/4 cup chopped ripe olives
1/2 cup water
1/2 teaspoon worchestershire sauce
1/2 cup white wine
2 large bratwursts

Directions:
Directions:
Clean and search breasts for shotgun shell shot.
Slice each breast to 1/2 thickness. Coat pheasant with flour seasoned with salt, pepper, paprika. Brown on all sides in butter in skillet (short time only). Add garlic, olives, water and worchestershire sauce: cover tightly. Simmer 35 minutes. Turn pheasant; add wine. Cover and simmer another 35 or so minutes while drinking remaining wine and watching TV. Serve hot with sauce or make gravy. Serves 4+. If a guest wants more, give him a brat and tell him to cook it in the same pan.

Number Of Servings:
Number Of Servings:
4+
Preparation Time:
Preparation Time:
1 hour 45 minutes
Personal Notes:
Personal Notes:
Suggestion: Give advisory regarding "hold harmless" if anyone discovers a shot while eating. Offer one or two left over brats to the victim. A second skillet may be needed for additional space when cooking. Serve with white wine.

 

 

 

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