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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Hunter's Delight Pheasant or Chicken Recipe

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This recipe for Hunter's Delight Pheasant or Chicken is from Henderson Family Cookbook, 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
salt and pepper
6 oz. butter
2 Tbsp. oil
1 oz. brandy
1 medium onion, julienned
2 bay leaves
pinch or two of thyme
pinch of caraway seeds
1 C white wine (sauterne preferred)
1 to 1 1/2 C half and half
2 C sour cream
dash Worcestershire sauce
juice of 1/2 lemon
wild rice
Directions:
Directions:
Disjoint pheasant or chicken and split in half. Lightly season with salt and pepper and place in heavy skillet or deep pot. Brown on all sides in butter and oil. Remove meat from skillet. Stir and add wine and half and half. Blend and simmer another 15 minutes. Remove from heat; add sour cream and blend thoroughly. Add Worchestershire sauce and lemon juice and blend well. Place pheasant or chicken pieces and juices into sauce; return heat to low and simmer 1 hour. Serve pheasant or chicken pieces with adequate sauce over rice or noodles.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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