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Pheasant A La Creme Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 pheasant 3-3.5 - pounds cut in quarters
1-1/2 cup seasoned flour
1 cup oil
2 tablespoons minced shallots
1 cup quality chicken stock
3 stalks of celery cut into small chunks
1-1/2 pints heavy whipping cream
1/2 teaspoon salt
3 ounces cream sherry
3 ounces white wine
Directions:
Directions:
Season Pheasant with salt and pepper and roll it in the flour, brown pheasant in hot oil using a cast iron skillet. Tale out of skillet and place pheasant in a casserole dish. Add minced shallots and chicken stock. Cover and bake in a 350º oven for 1-1/2 hours.
Add celery, cream, salt, sherry and white wine and continue baking until pheasant is tender and the sauce is thick (about 1-1/2 more hours)
Personal Notes:
Personal Notes:
This recipe is originally from John Schumacher who was the head chef of the Schumacher Inn in New Prague.

 

 

 

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