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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Smothered Country Pheasant Recipe

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This recipe for Smothered Country Pheasant is from The McGinnis 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:  
3 pheasant breasts, deboned
3 pheasant legs and thighs
1/2 c. margarine
3 tbsp salad oil
1 1/2 c. flour
1 tsp salt
1/2 tsp pepper
1 tsp thyme
1/2 chopped onion
1 c. chicken stock
1/2 c. white wine
1/2 tsp sweet basil
Directions:
Directions:
Dip pheasant pieces in flour mixed with salt, pepper and thyme. Brown slowly in margarine and oil in electric skillet. Add onions toward the end and cook until translucent. Add chicken stock, wine and basil. Cover and cook slowly for about 2 hours or until very tender. Add more chicken broth and wine if it cooks down. Strain sauce and thicken slightly with cornstarch in water. Pour over pheasant to serve.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
3 hr
Personal Notes:
Personal Notes:
The 2 pheasant recipes in this cookbook are excellent. Got them from Flint Oak hunting club in MO.

 

 

 

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