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Mimi Rhea's Burgundy Pheasant or Chicken Recipe

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This recipe for Mimi Rhea's Burgundy Pheasant or Chicken, by , is from Southern Cooks-Our Family Recipe, 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!

Contributor:  
Contributor:  
Shauna Allen/Mimi Rhea

Category:
Category:

Ingredients:  
Ingredients:  
2 pheasant breast or chicken breast split in half
flour
Lowry's season salt
2 cans of beef consommé (10½ oz can)
1 Tbsp. celery salt
1 Tbsp. cornstarch
¼ cup water
1 cup Merlot wine

Directions:
Directions:
Season meat in flour and Lowry's season salt. Fry in vegetable oil on stovetop just enough to brown.

Heat consommé and celery salt with cornstarch and water, stir until smooth over medium heat until it begins to thicken. Add wine, cook until warm.
Pour over meat and cover.
Bake at 325º for 2 hours.

 

 

 

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