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California Pheasant Recipe

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This recipe for California Pheasant is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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