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Pheasant a la Veronique Recipe

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This recipe for Pheasant a la Veronique is from Mack - Eastman, 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:  
2 pheasants de-boned and cut into bite size pieces
3/4 c. teriyaki sauce
1/2 c. flour
1/2 t. garlic powder
pepper to taste
1/4 c. olive oil
1 large onion, sliced into rings
3/4 c. fresh mushrooms, sliced
1/2 c. sliced black olives
add salt to taste
add cayenne pepper to taste (start small, 1/8 t.)
12 oz. white wine (medium, not too dry, not too sweet)
Directions:
Directions:
Marinate the pheasant in teriyaki sauce approximately 3 hours, discard the marinade.
Combine flour, garlic, and pepper to dredge the pheasant pieces. Brown in the olive oil. Add the onion and cook for another 3 minutes until softened, stirring often.
Transfer meat and onions to the crock pot. Add black olives, mushrooms and wine; cook on low for 6 hours.
Midway, taste test for salt and add if necessary, also add cayenne if desired.
Serve over rice, potatoes, squash
or alone
Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I like to de-bone the pheasant, it helps to get any shot, blood, etc cleaned out of the bird. Mostly what you have to work with are the breasts and thighs.
Like to crock pot cook pheasant as it is always a little, or more, tough. The longer cooking times will tenderize it.

 

 

 

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